INGREDIENTS

1 whole chicken cut into four pieces, back removed

1 onion

2 cloves garlic

1 pinch saffron

1/2 Tbsp Ras el Hanout

3/4 cup honey

1/4 cup green olives, pitted

1/2 preserved lemon, skin removed and julienned

2 Tbsp chopped cilantro

Juice from 1 lemon

Water

Olive oil

Salt

Pepper

METHOD

Preheat the oven to 350°F. Roast the chicken back until golden brown. In a medium-sized pot heat just enough olive oil to cover the bottom. Place the chicken in, skin side down and cook until golden brown, turning as needed. Remove from the pot.

In a blender, puree the onion and garlic with just enough water to make a smooth paste. Place the mixture in the pot the chicken was cooked in and cook for two minutes or until most of the liquid has evaporated. Add Ras el Hanout and saffron; cook for 1 more minute. Add in honey, chicken and just enough water to come 3/4 of the way up the chicken.

Cover and simmer for about 20 minutes or until the chicken is tender. Stir in the olives, preserved lemon and cilantro. Finish with the lemon juice if needed.

[Couscous]

2 cups couscous

2 cups water

3 Tbsp olive oil

1 small cinnamon stick

1/4 cup whole almonds, toasted and roughly chopped

1/4 cup golden raisins

METHOD

Place the couscous in a bowl with 1 tablespoon olive oil, coat well. In a small pot, bring water, cinnamon stick and remaining olive oil to a boil. Pour over the couscous and cover with plastic wrap. Let stand until all of the water is absorbed. When ready to serve, gently fluff and fold in your raisins and almonds.

[Eggplant Relish]

2 globe eggplants

2 garlic cloves, minced

4 scallions, thinly sliced

4 tomatoes, peeled, seeded and diced

Splash of red wine vinegar

Olive oil

INGREDIENTS

1 whole chicken cut into four pieces, back removed

1 onion

2 cloves garlic

1 pinch saffron

1/2 Tbsp Ras el Hanout

3/4 cup honey

1/4 cup green olives, pitted

1/2 preserved lemon, skin removed and julienned

2 Tbsp chopped cilantro

Juice from 1 lemon

Water

Olive oil

Salt

Pepper

METHOD

Preheat the oven to 350°F. Roast the chicken back until golden brown. In a medium-sized pot heat just enough olive oil to cover the bottom. Place the chicken in, skin side down and cook until golden brown, turning as needed. Remove from the pot.

In a blender, puree the onion and garlic with just enough water to make a smooth paste. Place the mixture in the pot the chicken was cooked in and cook for two minutes or until most of the liquid has evaporated. Add Ras el Hanout and saffron; cook for 1 more minute. Add in honey, chicken and just enough water to come 3/4 of the way up the chicken.

Cover and simmer for about 20 minutes or until the chicken is tender. Stir in the olives, preserved lemon and cilantro. Finish with the lemon juice if needed.

[Couscous]

2 cups couscous

2 cups water

3 Tbsp olive oil

1 small cinnamon stick

1/4 cup whole almonds, toasted and roughly chopped

1/4 cup golden raisins

METHOD

Place the couscous in a bowl with 1 tablespoon olive oil, coat well. In a small pot, bring water, cinnamon stick and remaining olive oil to a boil. Pour over the couscous and cover with plastic wrap. Let stand until all of the water is absorbed. When ready to serve, gently fluff and fold in your raisins and
almonds.

[Eggplant Relish]

2 globe eggplants

2 garlic cloves, minced

4 scallions, thinly sliced

4 tomatoes, peeled, seeded and diced

Splash of red wine vinegar

Olive oil

INGREDIENTS

1 whole chicken cut into four pieces, back removed

1 onion

2 cloves garlic

1 pinch saffron

1/2 Tbsp Ras el Hanout

3/4 cup honey

1/4 cup green olives, pitted

1/2 preserved lemon, skin removed and julienned

2 Tbsp chopped cilantro

Juice from 1 lemon

Water

Olive oil

Salt

Pepper

METHOD

Preheat the oven to 350°F. Roast the chicken back until golden brown. In a medium-sized pot heat just enough olive oil to cover the bottom. Place the chicken in, skin side down and cook until golden brown, turning as needed. Remove from the pot.

In a blender, puree the onion and garlic with just enough water to make a smooth paste. Place the mixture in the pot the chicken was cooked in and cook for two minutes or until most of the liquid has evaporated. Add Ras el Hanout and saffron; cook for 1 more minute. Add in honey, chicken and just enough water to come 3/4 of the way up the chicken.

Cover and simmer for about 20 minutes or until the chicken is tender. Stir in the olives, preserved lemon and cilantro. Finish with the lemon juice if needed.

[Couscous]

2 cups couscous

2 cups water

3 Tbsp olive oil

1 small cinnamon stick

1/4 cup whole almonds, toasted and roughly chopped

1/4 cup golden raisins

METHOD

Place the couscous in a bowl with 1 tablespoon olive oil, coat well. In a small pot, bring water, cinnamon stick and remaining olive oil to a boil. Pour over the couscous and cover with plastic wrap. Let stand until all of the water is absorbed. When ready to serve, gently fluff and fold in your raisins and
almonds.

[Eggplant Relish]

2 globe eggplants

2 garlic cloves, minced

4 scallions, thinly sliced

4 tomatoes, peeled, seeded and diced

Splash of red wine vinegar

Olive oil