Moroccan Chicken

Wine: Chateau Maris La Touge Syrah 2003 Syrah Minervouis

Spring vegetables are appearing all over the farmers market. We always think, when you see Asparagus Strawberries will shortly follow! We concentrated on asparagus again repeating Asparagus Florentine Style by Giuliano Bugialli.

Paula Wolfert gets the Nobel Prize for: “Greatest cook who doesn’t have a restaurant”. Actually now that I think of it maybe it should be named the Julia Award in honor of Julia Child. I don’t think she ever had a restaurant. We like many of her recipes and have cooked many of them. For this dinner we made: Moroccan Chicken with Olives and Preserved Lemons from The Slow Mediterranean Kitchen. It is a wonderful dish with lots of olives and preserved lemons. We made the lemons from Kazue Lemon’s (our neighbor) who had dropped off a beautiful bad several weeks ago. NEVER buy preserved lemons they are simple to make. Lemon’s, lemon Juice to cover and salt, top with a little oil and stick in the fridge till you need them.

Couscous is, of course, the side of choice with almost any mid-eastern dish. It is also one of the easiest dishes in the world to make. The previous week we had made a Pea Puree and had some left over. It made a perfect topping on the Couscous. It is great to be able to use a leftover in a new way and this was just great!