As part of homeschooling, I'm doing an "Around the World" geography unit study. Going in alphabetical order, the girls are now on Spain (they have learned about a country for each of the letters from A to R so far). For each country, I pick out some recipes for the girls to try. For spain, there were a couple of recipes that I thought they might enjoy. One was a marinated chicken (it took about 6 hours to marinate) and the other was tunafish-deviled egg. The latter recipe was supposed to have capers and anchovies in and on top of the eggs, but I knew the girls wouldn't eat them. We're now ready to study about a country that starts with "T"...not sure which one yet. Recipe for Lemon Chicken with Honey and Saffron: 1 (4 lb) broiler-fryer chickens coarse salt (kosher or sea) 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon ground coriander 1/2 cup fresh lemon juice 6 teaspoons light honey 1 pinch saffron, pulverized in a mortar and steeped in 1 tablespoon very hot water (I didn't have saffron so I just put a couple drops of yellow food coloring a little bit of cardamom instead) 1 large onion, quartered and thinly sliced 1 tablespoon olive oil 2 tablespoons lightly toasted sesame seeds (see Note) Quarter chicken, removing backbone. Rinse, pat dry and trim off excess fat. Place chicken in an earthenware cazuela that will hold it in one layer, or in an enamel or glass baking dish. Rub chicken all over with salt, cumin, ginger and coriander. Let stand for 15 minutes. Place lemon juice, 5 teaspoons honey and saffron in a small bowl and whisk to mix. Pour mixture over chicken. Prick chicken all over with tines of a fork, cover it with plastic wrap, and refrigerate for 2 to 6 hours, turning several times. Let chicken come to room temperature before cooking. Preheat oven to 400 degrees. Transfer chicken to a bowl, then scatter onion in cazuela. Place chicken on top of onion and brush it with remaining 1 teaspoon honey and olive oil. Bake chicken for 20 minutes. Reduce oven temperature to 350 degrees and continue baking chicken until it is cooked through, 30 to 40 minutes longer. (To avoid overcooking the breast halves, remove them after 30 minutes.). Stir in sesame seeds, return breast halves to cazuela and bake for 5 minutes longer. Serve chicken straight from the cazuela.

As part of homeschooling, I'm doing an "Around the World" geography unit study. Going in alphabetical order, the girls are now on Spain (they have learned about a country for each of the letters from A to R so far). For each country, I pick out some recipes for the girls to try. For spain, there were a couple of recipes that I thought they might enjoy. One was a marinated chicken (it took about 6 hours to marinate) and the other was tunafish-deviled egg. The latter recipe was supposed to have capers and anchovies in and on top of the eggs, but I knew the girls wouldn't eat them. We're now ready to study about a country that starts with "T"...not sure which one yet. Recipe for Tuna-Stuffed Eggs (Huevos Rellenos de Atun) 6 eggs 1/3 cup high quality imported tuna packed in olive oil, drained and flaked fine 2 T mayonnaise (I used Miracle Whip) 1 T fresh lemon or lime juice (I used lemon juice in a bottle) 2 T capers (I skipped this because I knew the girls wouldn't eat the eggs if capers were in them) salt & pepper to taste 12 oil packed anchovies, drained (skipped this ingredient as well) 1 T pimento peppers or roasted red bell peppers (didn't have them on hand) Chopped fresh parsley for garnish Directions: Place the eggs in the bottom of a pan, cover with water by about an inch. Place the egg-and-water filled pan on a burner and bring to a boil. Cover with a lid and move the pan to a cool burner as soon as it comes to a boil. Let sit for 15 minutes. Then put the pan in the sink and run cold water over the eggs until they're cool. Peel the eggs, and cut in half lengthwise. Remove the yolks to a separate bowl. Mash the egg yolks well and add the tuna, mayonnaise, lemon or lime juice, and capers. Taste, and add salt and pepper to your taste. Spoon the egg yolk mixture back into the eggs, and be sure to overfill the yolk-holes. Roll up the anchovy fillets into little spirals, and top each stuffed egg half with one. Place a little pimento pepper peeking right out form the middle of the anchovy. Arrange attractively on a serving platter and sprinkle with parsley.