We made Expatriate Roast Chicken with Lemon and Olives from The Slow Mediterranean Kitchen by Paula Wolfert. 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. I love the taste of the olives and the preserved lemons.
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. The recipe is on our blog of: Aug 2, 2008. Click the date to get the recipe.
We made a Caesar Salad. We always use the recipe from The Zuni Café Cookbook. The best part is that you don’t break up the large Romaine Lettuce leaves. Instead of using a fork you use your fingers! The Caesar Salad recipe is in our blog of: July 25, 2009. Click the date to get the recipe.
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