This meal was a new experience for many of the students. Some never had olives, others never dried apricots, and the spice blend was a welcome adventure. We discussed the different between spiced and spicy when trying the chicken. Surprisingly, more students liked the olives than the dried apricots. According to Raelynn Williams-Savage, “The chicken skin was crispy. The apricots made the chicken sweeter while the olives made it salty.” Everyone appreciated that the meal was easy to put together and even easier to clean up!