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If you can find preserved lemons, try them instead of the plain lemons for an even more authentic flavor in this North African-inspired recipe. —David Feder, Buffalo Grove, Illinois
This recipe is:
Originally published as Lemon-Roasted Chicken with Olive Couscous in
Taste of Home
December/January 2013, p79
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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© Reiman Media Group, LLC., 2013