I feel like, for the most part, I cook off the top of my head. I am inspired by recipes and photos and dishes I eat in restaurants, but I tend to riff on them, tweak here and there, make them my own. Having said that, I find that the majority of the recipes I actually post are recipes that I am following or at least loosely referencing - so, here is one of my favorite in-my-head recipes: Chicken Tagine with Chickpeas and Apricots.
Also, I was in the mood for a soupier version so I added ample chicken broth, if you want yours thicker either let it reduce more or cut down on your chicken broth.
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| UCLA's Powell Library |
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| Venice Beach |
Love the photos, happy to see captions! But... a tagine without a tagine? Don't tell me you don't own one? Birthday gift ideas? (for your parents and/or hand model, obvi, as I'm too forgetful)
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