Moroccan Chicken

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img_1459 Yep, it’s what we had for dinner and mighty tasty too. Served with a small salad (OK, just lettuce) and wild rice.  Couscous might have been more authentic, but I had wild rice on hand. The recipe comes from Sally Fallon’s “Nourishing Traditions” book. Not hard but does take a little time. Of course, any real cooking does. If you’re opening a package and heating it up, well, that’s not cooking; it’s heating something up. In our busy society today, we’ve forgotten how to slow down so we heat up everything. If you don’t already, I’d encourage you to get back to cooking. You don’t have to be a chef, just follow the recipe. Believe me, your food will taste much better and be much healthier for you.

 

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