Expatriate Chicken

Wine: Little James Basket Press
I had been thinking about roast chicken and Cathy put together a menu of one of my favorite presentations: Expatriate Roast Chicken with Lemon and Olives from The Slow Mediterranean Kitchen by Paula Wolfert. You can find the recipe in our blog of Aug. 2, 2008. You can find the recipe by clicking the date.

This is a very easy chicken to cook and the Moroccan flavors are exceptional. You need Preserved Lemons which you can either buy or preserve yourself.

With the chicken we made Cous-Cous, the traditional side for this dish. It absorbs all of the great sauce that the Chicken recipe creates. Cathy had been looking for hand-rolled cous-cous and we finally found it at: Cube. The brand is: m’hamsa from Les Moulins Mahjour. It is far superior to other cous-cous we have tried.

We got two meals out of the chicken. One we started with a Salad that we saw made at The Hungry Cat one night when we were eating at the raw bar. It is a simple but delicious salad. Leafy lettuce, lemon juice. Avocado cut into pieces, sea salt, olive oil and Pecorino Cheese, grated hard boiled egg. No recipe just mix the ingredients to your taste. We usually don’t use avocado, but really liked this salad!

For the other meal, once again Asparagus with Fried Egg. Jason at Palate Food + Wine gave us the recipe. It is delicious. You can find the recipe for the Asparagus in our blog of: March 21, 2009. Just click the date to get the recipe.