Chicken Tagine

This week I am making a Chicken Tagine.  My friend, Karen made the Tagine for me a few years ago.  It is an earthenware pot with a domed "lid".  The lid has a hole has a hole in the center of the top.  I think it's very special. I've never made this particular recipe before but I already had chicken in the freezer. I cut the breasts into pieces and marinated them overnight in a mixture of onion, parsley, cilantro, cinnamon, saffron, turmeric, red pepper flakes, and cardamom.     

On the serving day, the chicken is baked in the Tagine and served over couscous.

I'm also making my mother's recipe for butterhorns.  This she made often when we lived on an Iowa farm.  This time I am changing the way the dough is made by using my bread machine.  I will then form the dough into the horn shapes and bake them in the oven.  

Dessert will be Passion Fruit Cupcakes.  It is my original recipe for my "Sierra Cookbook".  My oldest son, Dave and his wife, Anne have passion fruits on their property in Escondido