This super-moist Moroccan roast chicken is first stuffed with a lavish amount of preserved lemon and a bit of hot pepper, scented with ginger and black pepper, and flavored with garlic and good extra virgin olive oil. The bird is then roasted over onion and spices. These subtle and elementary flavors remind me of Morocco—in other words, it is an expatriate's delight.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.