An easy and comforting repeat performer in our meal rotations made its latest appearance last Monday in the early afternoon. It's a dish I like to refer to by the name of its source, so I persist in calling it Brendan's Moroccan Bistro Chicken. With a nice mix of spice, a brothy sauce with tender minced onion, simmered with a stick (or two) of cinnamon, and served over some tasty quinoa boosted with garlic and herb, it's a filling favorite that I'm always happy to bring back out of the regular features file.
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