Sort of Moroccan, with a Southern twist: a whole chicken slowly stewed with lemons, olives, cumin, ras el hanout, onion, celery, carrot, sweet potatoes and herbs until it was falling-apart tender, then all solids removed to bowl & board while the liquid thickened with some flour to make a fantastic gravy. Meanwhile baby spinach wilted with garlic and more lemon, and gave a nice tangy counterpoint to the rich sauce. A Pleiades XIV couldn’t have worked better with the dish; it matched the acid of the lemons, and the sweet spices, and even the tangy spinach. This one really worked on all levels.