By NcMysteryShopper on August 17, 2005
"North African in spirit, this dish is easy enough for weeknight cooking but impressive enough to serve to guests. Note the sauté-and-roast technique used to prepare the chicken, which results in crisp skin and juicy meat. Contrast the strong, sweet, spicy and salty notes in the relish with a fruity, medium-weight Zinfandel. Look for the 1997 Eberle Paso Robles Sauret Vineyard or the 1998 Ridge Sonoma Station."
Serving Size: 1 (550 g)
Servings Per Recipe: 4
"ZWT4: Yummy!! I love the superb combination of flavors!! Can wait till we make this again!"
"We really enjoyed this. I used boneless skinless chicken breasts, which reduced my total cooking time. I probably used 1/4 cup of olives because we really like them. The flavors were just right - not too strong, but still noticeable. I served it with couscous and DiB's Morrocan Carrots and Sharon123's Morrocan Olive Flatbread. Thanks for sharing this one!"