![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9Aj0o-q58yJSp2AsQ_XeP6GHC4_53lM4BxeFvOob1dyXoEyDPVEKauP2jYgGad9N8iq5tBqKFoVc8OtSzQ1d6r0m2ePP2bceIV2xkUZ5vJOCjZIBUx2OcoS4N4ywL5v4qcUq0MAQg6FS/s400/Aromatic+chicken,+RV.jpg)
2 carrots, cut into thick matchsticks
2 shallots, finely sliced
1 head garlic (from the terrace!), cloves separated
6 sprigs each dill, thyme, parsley
8 lemon or lime slices
Juice of 1 lemon or lime
Salt, pepper
In a pot that has a lid, put the thighs, and cover with lemon slices, carrots,shallot and garlic. Lay herbs on top. Squeeze juice over. Season well. Just cover chicken with water, bring to a simmer, and cook till the sauce is creamy-looking and the chicken very tender. About an hour. Remove lid and reduce sauce a little. Serve chicken on a bed of nutty-tasting basmati rice, and serve sauce in separate bowl or jug, and spoon over each helping.
This is a dish pale in appearance, saturated with flavour, and very good cold, for picnics.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-MmfPSIXXMXKB9h3wp2HjsFt2M0V8KMFRHTTRuGnXm8keM_8D24JlxadVQwqsD24fWPZKSmEJ3zwsbjlZgSeak5vasZNqqkOk1fYl7uKQyEPzZYbJhjfBCjXlmTc4a0z76lWmamDZozOs/s400/terrace+supper.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho0FPcqcGIBIRP2GB9eDISnA0nA8rSMHy7fU2snuikllN8c2iCHoW7d61WU02MYe3eYaKqA2elge-p-3ZpRZHFapkR0IFDab0AOTyFGfqCNWhBBVxNwP3yKCGtmKDj0PX99eJSkKNAL1F9/s400/aromatic+chicken.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ebh1vD95WCcoSSP0ILqlxtuAhiuRd0fUdGjq-_XzD-po3n9tdHqe5YPTa6_jpM6Zo1MQ9gpTUHJozwudcH6CAAxRIGAQXaKx1gHb5i-b4uSdDHvk08oalq2_9CMP-brTRlhw4TxeydN9/s400/Estorbo.jpg)
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