Poultry

Like my mother, I believe that few dishes are as tasty and sumptuous as simple roast chicken. But of course, chicken has to be done right to achieve star status. Be sure to get the freshest, best-quality ingredients and watch carefully while chicken is in the oven to make sure you don’t overcook it. For best results, cook chicken in a 350°F (175°C) oven and, if you have a convection setting, be sure to use it.

This home-style recipe is a personal favourite comfort food: the recognizable flavours of sour oranges, slow-cooked, tender chicken meat and a ton of the interdit (forbidden) garlic.

After searching for the ultimate traditional Coq au Vin recipe, I came across a white version in a restaurant in Vence, France that has become a mainstay. Depending on the region, Coq au Vin is made with white wine that is of the region, typically a terroir white Sauvignon Blanc.

While some recipes simply replace a red wine with a white, I wanted to create a lighter version that is simple to make on any night of the week.

Pumpkins are an important part of the autumn/winter diet of the Berbers in the High Atlas mountains and this purée is often served with chicken (tajen m'derbel) on the first day after the end of Ramadan. You can make a savoury version with just salt and olive or argan oil, which will give the purée a delicious nutty taste. I personally prefer the sweet-savoury version which is also delicious at room temperature.