Sunday, February 9, 2014
This is a dish I like to make that combines the flavours of Morocco with a classic French Canadian medium—the savoury tart; a form of Tourtiere. It's a lot of shredded chicken with bits of prunes, fried apricots, sweetened roasted almonds, cashews, raisins and a fair bit of egg. The spices include lots of turmeric, coriander, cardamom and cinnamon. It usually goes over well because it is unique.
I made it for my friend Bruce because he is going to Europe for three months.
And, of course, I made an apple tart for dessert. It's so easy now after having made so many.
I baked all day, listening and watching the Olympics. I always have such a good time watching the competitions and the interviews with the athletes.
Posted by Chris Tyrell Loranger at 8:56 PM