In like a Lamb out like a Chicken.

Using the left over pan drippings from the Moroccan Lamb we roasted chicken drumsticks, with steamed whole baby bok choy and new grain I’ve tried for the first time called Quinoa which apparently is an ancient Aztec staple, it’s pretty non descript in taste but a little chicken stock and some onions and it takes on a life of its’ own, I’ll cook with it again.


You can leave a response, or trackback from your own site.

Leave a Reply

Sorry, no posts matched your criteria.