Moroccan Roasted Chicken

I couldn’t believe how easy this recipe was. The list of ingredients seems a bit long looking back at it now, but really it’s not. The only thing I had to buy was the green onion (I needed some more). The recipe was supposed to use hazelnuts, but my grocery store was completely out of them (and still is–ugh!!!). I love pistachios, and I felt they could go well with this. Now, I wouldn’t make it any other way! The rose water is an ingredient you might not have. You might want to do without it, and I get that…but if you’re at all curious, I suggest you try it. I’ve been on the fence, but this dish made me glad I had it. I could taste it, but not in a yucky way (haha). I could see how it added flavor and made it taste like I was somewhere fancier than my own kitchen.

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Besides the pistachios, I also loved the sauce that gradually formed as the chicken baked. It was amazing!! Definitely make sure you have some rice to soak it up. And pan-roasted asparagus on the side? Yeah, I loved this meal.

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Cheesecake Ice Cream with Lemon and Rosewater

You hear me talking about my friend Lisa a lot, and it is for good reason. She is super sweet and shares my love of cooking. Sometimes she goes overboard and buys me random things I never even thought to get. Like vanilla powder. Or dried strawberries. The oddest one has actually been rosewater, because it’s not something I had ever thought to use before. I have seen it in different recipes, but it seemed kind of like oyster sauce in Chinese cooking: my husband can put it on almost anything because he grew up with it, but I can only do a small amount cooked into the dish. Rosewater is great if you’ve grown up with it, but otherwise it’s kind of a hard taste to acquire.

How to make rosewater taste awesome, even for a non-believer like me!

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