Supper Club editor Jenni here, filling in for Sam this week as she is on spring break with her family.
My kids had spring break two weeks ago, and I hate to admit it, but they were feeling a little sorry for themselves as we didn’t go on a big trip anywhere. We had friends who went skiing in Japan and others who drove a camper van through New Zealand, while we went to… a ropes course and an escape room. (Both still fun, but not quite the same stories to share at school later.)
Here’s the thing, though, where my kids lose any credibility — we happen to live in one of the top vacation destination spots already. Yes, we’re in Hawaii, and my children say things like “the beach AGAIN?! But we just went to the beach!” and they sometimes reminisce together about times they played in the snow. Grass is always greener, right?
For a spring break dinner that helped to transport us away from island life for an hour, we made Chicken Tagine. Tagine refers to a specific cone-shaped pot used often in North African cuisine. I have no tagine in my kitchen, sadly, but the recipe was already adapted so I knew I could use my Dutch oven. I also had no apricots, so I used my co-worker’s suggestion to sub dates. Finally, because we are a family who has our rice cooker out on the counter at all times, we skipped the couscous and served the chicken over white rice. In spite of all the recipe tweaking, this meal still smelled so, so good while cooking that my kids wandered into the kitchen and asked when it would be ready no less than four times. Bonus: this meal used minimal dishes — nothing reminds you more that you’re at home than a sink full of pots and pans!
If you spent the day skiing or at the beach, or if you were at a desk despairing over what to make for dinner (#reallife), this is the dinner to make tonight!