A go to dinner for us is: 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. The skin is crisp and tasty and the Olives and Preserved Lemons give it such a fabulous Moroccan flair. We love this dish. You can find it on our blog of: August 2, 2008. Click the date to get the recipe. We always serve it over Cous-Cous.
We started with a Salad of: Nectarines and Prosciutto.
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