D's Chicken Tajine

I'm finally back after quite a break! We spent a week in LA and another week in NYC and I must say it was amazing to be back in that bustling city I love so much.. I will write about my US foodie adventures in the next post, but for now I will share my delish Chicken Tajine recipe as promised over the weekend..

I had to go through some unexpected personal stuff when I got back from the States, and so I took a few days to do absolutely nothing.. I spent the time enjoying Phares and his first babbles, do loads of therapeutic cooking and watch plenty of silly TV which kept my mind off stuff.. One of the not so silly shows I watched was Jamie's Oliver's food escapade to Marrakesh.. I love Jamie, he's so simple, cooks from the heart and anyone who knows me knows I have a weakness for the British boys :)

I've been to Marrakesh a few times.. It's a beautiful city with loads of yummy food.. I remember spending fun times with dear friends eating gorgeous pastries while sitting in the courtyard of lovely Riads (large villas converted into boutique hotels).. So watching Jamie make a Beef and a Chicken Tajine the other day, made me want to get into my kitchen and do my own version of this Moroccan comfort food..

I didn't have whole chicken pieces so made this with frozen chicken breasts I had in the freezer. I also used Iranian dried fruit which my beatiful Mami in law Ronnie got fot me. It is my version of a Tajine, with what I had in the pantry and it turned out delish so I hope you enjoy it ;)

Much love,

D xx

Easy. Prep & Cook Time 1h30

Serves 4 - 6

• 8 chicken breasts 
• 1 large onion chopped
• 4 garlic cloves, minced
• 2 cups butternut squash, cut into 2cm chunks
• juice of 1 lemon, then cut it into quarters
• 1 cup green olives, pitted and halved
• 2 tbsp lemon marmalade
• 1/2 tsp chili flakes
• 1 tsp cumin
• 1 tsp turmeric
• 1 tbsp zereshk (dried Iranian berry)
• 3 cups chicken stock
• 1/4 cup apple cider vinegar
• 1/4 cup chopped parsley
• salt and pepper to taste 

In a large pot (cast iron or tajine pot if available but not necessary), heat a little olive oli and sear the chicken breasts until golden brown on each side. Remove from the pan and set aside. 

Add a little more oil and cook the onions and garlic for a few minutes, deglazing the pan. Return the chicken back to the pot and add all the ingredients apart from the parsley. 

Bring everything to a boil, then cover and simmer for about an hour or until the chicken is tender and I like it even a little shredded. When ready, add the parsley and let the Tajine stand for about 10 minutes. Make the couscous by following the instructions on the pack, and sprinkle with a little parsley and serve with the Chicken Tajine. Enjoy!

Cinnamon & Vanilla Rice Pudding

Image by Chris Mejorada for ITP Publishing

As I'm getting ready to leave to Los Angeles tomorrow morning, I'm both excited but do also have a heavy heart leaving Baby Phares behind.. I know he will be superbly taken care of, his amazing grandparents are taking him to Beirut tomorrow until we return to Dubai (thank you Ronnie and Amo Phares!).. But still, I would be lying if I said I'm not feeling sad as I'm writing this right now.. I squashed him so hard before he went to bed, he seemed a little bugged by clingy Mami..

So my happy yet sad mood calls for my ultimate comfort food.. And that is warm rice pudding! I will leave you with this traditional and timeless sweet treat, and will be posting from the other end of the planet next time :)

Much love, 

D xx

Easy. Prep & Cook Time: ~40 minutes

Serves 4 - 6

• 1 cup Arborio Rice
• 4 cups whole milk
• ¼ cup white sugar
• 1 vanilla bean ½ teaspoon cinnamon

Add the seeds of the vanilla bean as well as the bean and sugar to a pot of simmering milk.

Add the rice, cinnamon and simmer on low heat for about 25 minutes or until the rice is done. Add more or less milk depending on how runny you like your rice pudding.

Pour into ramekins, sprinkle with a little cinnamon and serve hot or cold. Delicious!

*Featured in BBC Good Food ME - March 2012

Almost White Scrambled Eggs with Truffle

It's finally the exciting month of May I have so been looking forward to.. I'm heading on my long awaited break to the US.. Back home to NYC after a long time and I can't wait to go to favourite spots and discover what's new in the city! Then we're spending few days in the City of Angels where it's all about soya latte's and healthy burgers :)

So as I'm getting ready to go on a much awaited trip filled with loads and loads of incredible food, I have decided to take it easy the next few days before traveling, and eating somewhat healthier than usual.. 

These eggs are perfect for breakie or lunch, and even though it's just a truffle paste I picked up from the gourmet store, it did the job.. Anyone who wants to send me real black, or even better white truffles is more than welcome.. :) Enjoy!

Serves 2

Easy. Prep & Cook Time: ~20 minutes

• 6 eggs (but only 3 yolks)
• a small knob of butter
• 1 tsp of truffle paste
• salt and cracked pepper to taste
• drizzle of truffle oil
• whole-wheat toast

Fill a large pot with boiling water and place a stainless bowl right on top (so basically a double boiler, a bain-marie). In another bowl whisk the eggs then add the truffle paste.

Bring the water to a simmer and add the butter to the bowl. Once it's completely melted add the eggs and stir constantly with a wooden spoon. This process needs a little time as you want the eggs to cook slowly, so please keep the water simmering and not on a strong boil.. When the eggs start coming together (but still liquidy!) add some salt. When you get to the consistency you like, remove from the heat and place the eggs on toasts whole-wheat bread. Crack blacked pepper on top and drizzle with a little olive oil. Divine!