We decided to make Expatriate Chicken. This is one of our
favorite Chicken Recipes. It is easy and delicious. I love anything made with
Olives and Preserved Lemons. The Chicken is cooked in the oven over a water
bath filled with Chopped Onions. The water evaporates keeping the chicken
moist. The drippings from the chicken cook with the onions creating a great
sauce. We serve the Chicken with Couscous from Tunisia with the sauce and
preserved lemons and olives. Yum! The recipe, by Paula Wolfert, is from the
Slow Mediterranean Kitchen can be found in our blog of: August 2, 2008. Click
the date to get the recipe.
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