Packing Light, Eating Well

I now have only 1 day left before I leave for Namibia, and the epic 8 day 120km hike in the Namib Naukluft Park.  There is little else going on in our home but hike preparation. Yesterday I set out and packed each day's food (snacks not shown).

 Once you put it all out, you realize just how much 4 people will eat over 8 days. It wouldn't be that bad if it was only the food, but then you have to make space for clothing, sleeping bags, pots, kettle, plates, cups, first aid kit, toiletries, the list just doesn't stop....and all this has to be on your back while you walk and climb your way through 120kms and then if your thought it was over - you have at least 2 litres of water for drinking during the day.

I did manage to make dinner last night, something easy that didn't need my undivided attention. I once again turned to my bottle of preserved lemons, which I am loving. I have to apologise for the photo - I didn't have time to do any food styling (except for the hiking food above) last night and by the time we were ready to eat, the sun was long gone - so no natural light either.

Preserved Lemon and Chilli Roast Chicken

1 Whole Chicken
1 Preserved Lemon
1 Red Chilli
1 Clove Garlic
10ml Sugar
10 -15ml Olive Oil
1 Extra Preserved Lemon for the chicken cavity

Take the lemon, chilli, garlic, and oil and sugar and pound to a paste (you can also use a food processor).
Carefully lift the skin from the chicken, working slowly and being careful not tear the skin.

Using your hands place the paste between the skin and the flesh.
Place the extra lemon in the cavity. 
Roast at 180ºC -200ºC until cooked.