Saturday, May 18, 2013

Chicken with Chermoula and Garden Salad


Tuesday 14 May
Once we had reheated the drumsticks, thighs, and wings of Sunday's chicken in the "champagne" sauce we had left it sitting in, it was almost too savory to drench in the leftover chermoula.  So we ate the outer bits with sauce, and the inner bits with chermoula.
On the side was a vivid salad made up of a bag of sprouts from a Findlay farmer, Roma tomatoes from Madison's, a sliced English cucumber, and little leaves of red romaine, lollo, and summercrisp lettuces from our own garden - the first of the season.
Hail, Spring!

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