The afternoon session has been all about the savoury end of the celebratory meal. This is my favourite part, and it is when I get to use all the spices.
My husband spun up Middle Eastern Chicken on the dinner wheel, which meant that I could get out my very favourite cookbook: The Silk Road Gourmet.
I have cooked the Afghan Chicken with Apricots in a Lemon Pepper Sauce before and the note that I pasted onto the page gives the required feedback: “Yum! Yum! Yum!”. Afghanistan it is then. Very happy about that.
As I type now, the Afghan Chickpea and Onion Salad with dill is resting in the fridge, the Pilaf with Caramelised Onion and Cinnamon is finished, sitting in a warm pot on the stove, and the chicken dish is perfuming the house.
Let me show you the roll call of the spices:
Salad: cumin, salt, pepper.
Pilaf: cinnamon, cloves, nutmeg, salt, pepper.
Chicken: chilli, coriander, salt, pepper, cardamom, cinnamon, cumin, turmeric.
And that chicken also has onion, garlic, lemon zest, lemon juice, dried apricots, sultanas and pistachio nuts. Yum, yum, yum indeed.
Now I’m off to wrap the presents…