Monday night, I had an urge to make a tagine – the sweet warm spices, long cooked to make a relief to this endless Chicago winter. I didn’t have time to prep it before the workday ended, so it got put off to Tuesday.
There’s something amazing about the profile of sweet spices that appears in Persian and Moroccan cuisine (with a few similar dishes in the Indian and Middle Eastern kitchens). Fruits, cinnamon… and meat? In the words of Anthony Bourdain, “Yes, Please!”