we are doing a morroccan chicken recipe. it's got salted (preserved) lemons, kalamata olives (ok, not morroccan, but what can you do)and, of course, middle eastern spices.
the only time I had middle eastern food in a restaurant we had a pretty dry Macon-Village. we're also serving cous-cous, vegetables, and a morroccan meat pie with ground lamb.
anybody got a suggestion? at the moment i'm leaning towards a pretty dry Pouilly-Fusee and/or a light red like a Valpollicella Classico or maybe a Spanish Garnacha.
Any suggestions/thoughts are welcome.
Thanks in advance!