Sunday, December 5th, 2010
"Use your fingers " Diana demonstrates scooping up bites of deep saffron marinated chicken with a flat piece of bread chicken still sizzling in the bottom of her tagine. "That's how we do it at home."
Outside, the stalls of the Marrakech Medina overflow with all things food. The vivid colors of the spices are piled high like the nearby Atlas Mountain peaks in crimson, burnt orange, bright green, and deep yellow and accompany the aroma of cumin, ginger and cinnamon.
