Jono & Jules do food & wine

Chicken Tagine

Made some preserved lemons, thanks to Stephanie Alexander, so had to use them: et voila! a chicken tagine with lemons and olives from Jamie Does …

Great delicate and elegant flavours but the chicken pieces were too large – Jamie says to quarter the chicken but I think you need smaller pieces (ie jointed or legs, breasts or thighs). I also think you need a touch more spice marinade, but I’ll try both these ideas soon to see if they work.

Enjoyed a Rioja with the meal. Found this suggestion on the net and it worked! We tried a Gran Reserva – in this case the Solar de Samaniego 2001 – the age mellows out the aggressive tannins perfectly and the structured, elegant tannins work with the food. Spices and chicken meld really well with the aged strawberry and vanillin fruits. Good match!

Jono 🙂