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A favorite on the French Riviera, Salade Nicoise is easy to make and always a hit. I love the flavor, texture and color combination of crisp, pale green lettuce; ripe red tomatoes; soft, pink tuna and dark green beans. Use this recipe as a base and create variations with other greens or leftover vegetables.

The salad is a breeze using a good quality bottled vinaigrette, but making your own is simple, economical and even tastier. Here’s how:

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Chicken with Dried Fruit

By Mas’uda Swissa born in Casablanca, Morroco and immigrated to Israel in 1963.
From Flavors and Delights of Yeruham
Available in North America at www.judaica-mall.com, $36.00 + shipping.  In Miami the book is available through Dahlia Bendavid of the Greater Miami Jewish Federation (305-576-4000) or dbendavid@gmjf.org.

1/2 teaspoon turmeric
1/2 cup oil
4 sliced onions
3 tablespoons honey
1 flat teaspoon cinnamon
1 tablespoon chicken cube
2 cups water
1/2 pound dried prunes
1/2 pound dried apricots
8 whole chicken thighs (including drumbstick)

Preheat oven to 350 degrees. Heat oil in a frying pan and fry the onion.  Add the honey, cinnamon, chicken cube and water.  Bring to a boil.  Add dried fruit and bring back to a boil.  Place the chicken thighs in an oven-proof dish and add the dried fruit mixture.  Cover and bake 30 to 45 minutes.  Remove cover and bake 10 minutes until brown.  Serves 8.