Chef Judi’s Dish – 8/12
>>> in the kitchen with judy gallagher. >> it’s a little middle eastern, john and i’m going to explain the chicken and jump into the tabouli. take your impon bone and chicken broth. i say leave the skin on, and of course i love eating the skin. put about a quarter cup of extra virgin olive oil, drop two lemons squeeze them and drop them in the bag. and a pinch of parsley. and maybe a little bit more, throw it in the grill or in a hot oven and roast your chicken. today instead of the wheat bull gar i decided to use quinoa. t this is qinoa is a gluten free product and you put it in a strainer and rinse it very well in cold water. drop it in hot water, let it simmer for 12 minutes and fluff it with a fork. >> it’s low calorie, i mean it’s good stuff. we’re going to add another quarter cup of oil, i always say between a quarter and a half because you need to see what the texture is like befo
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