A lifetime cook, I use flavors from my experience cooking in Tel-Aviv to influence my food today. I'm currently a personal chef, and I love sharing my food with clients.
This Moroccan lemon chicken cooked with luxurious preserved lemons, and rich saffron is delicious. It's served with green olives, roasted carrots and couscous. I use a chicken hind-quarter which is the leg and thigh. I slow cook it in Moroccan spices, which make the meat so tender it falls off the bone.
Chicken, couscous, carrots, onion, preserved lemon, green olives, garlic, chicken stock, cilantro, saffron, cumin, paprika, turmeric, ground ginger, cayenne, cinnamon