Wednesday 4 November
A big fennel bulb and a setup of
chicken legs, thighs, and wings at first led to thoughts of chicken with fennel
and cream, but then we saw this recipe.
Our chicken was bone-in, so had to
cook longer, of course.
The flavors were good, though not
particularly North African; perhaps next time we'll throw in some bits from the
jar of preserved lemons that lurks so ominously in the back of our fridge.
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