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Christine Benlafquih

Roast Chicken with Preserved Lemon and Olives

By November 19, 2012

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Looking for a great do-ahead meal for a crowd? Roast Chicken with Preserved Lemon and Olives is one of my personal favorites. This famous Moroccan dish can also be prepared stovetop or in a tagine, but roasting is my preferred method when entertaining since most of the work can be done the day before, and an oven is more convenient when cooking multiple chickens.

In my home, Belgian fries are a must with this dish, and I often serve the chicken with a handful of the fries right on top. A simple salad like Roasted Pepper and Tomato Salad also goes well.

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