Wednesday, June 19, 2013

Chicken and Pork with Wilted Salad


Friday 14 June
We had already fricaséed the legs, wings, and thighs of a whole chicken day before yesterday, when we did the zhough (though in a separate pan, so the zhough flavor didn't seep into everything).  They only needed to be heated up.  We also had a good chunk of monster pork chop from Saturday, which only needed to be sliced and topped with a little of our homemade cranberry chutney.
On the side, some more garden greens, tossed with oil and then with the slightly wilted remains of yesterday's salad.  Good enough that you would have thought it was deliberate.

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