We’d decided to make an impromptu chicken tagine – Alexxa found an easy-to-execute recipe that used a lot of the ingredients that we already had lying around in our kitchens. She went to pick up three thighs at the Meat Hook, as well as some ginger and onion. Chez moi, we browned the chicken in my clay pot (thanks to my brother’s lovely Christmas present, I knew that clay was necessary for emparting a few key characteristics to the slow-cooked flavor of the dish), then removed the meat from the heat. We then threw in some white onion and garlic and let them simmer until soft. Then we added the spices – cumin, curry, coriander, cinnamon and shredded garlic – letting them coat the vegetables. In went chopped pineapple, which I had lying around the house. Next, San Marzano tomatoes and chick peas went into the pot, along with some homemade chicken stock. Finally, we added the chicken back to the dish and some farro and let everything meld together over medium heat for about a half hour.

Stevie and I had each paired a wine with the meal. She had brought a 2008 Kabinett riesling from Schloss Lieser, inspired by Eric Asimov’s recent article on the vintage.

I served up a Glen Carlou 2006 Grand Classique, a Bordeaux blend from South Africa, gifted to me upon my visit to the winery last week!

The riesling was a lovely wine leading up to the meal – easy drinking, light, a bit of acidity, and the aromas of the wine blended nicely with those coming from the pot on the stove. However, with the tagine, which we served with preserved lemon and parsley, the Carlou won hands down. The meat-y quality of the wine, which opened up into a smooth, almost chocolate-y dish of itself, was the perfect complement to the protein-and-fruit-heavy tagine.

Happy birthday ladies!