Thursday 11 June
It's our old friend the smoked
chicken, this time disguised as a Mexican-inspired salad.
We piled the shreds of chicken on
top of a salsa composed of whizzed-up
tomatillos, cilantro, garlic and lime juice, and flanked them with sliced
tomato and cucumber. A topping of
drained yogurt served as crema, with a scatter of scallions for spice.
Yes, this is the last of our
smoked chicken - until we make broth out of the bones.
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