What I had in the fridge: Left-over roast chicken, left-over kale, half a packet of mushrooms and a red onion. What I did: Lightly fried some garlic and capers in olive oil, before adding thyme (try this, the smell will floor you, so beautiful). I then chopped the onion and mushrooms and added them. When they were golden, I shredded the chicken and popped that in too, stirring well. Whilst that was happening, I cooked some millet in chicken stock made from the same chicken. We ate it drizzled with lots of extra olive oil :-)
What I had in the fridge: Left-over roast chicken, left-over kale, half a packet of mushrooms and a red onion. What I did: Lightly fried some garlic and capers in olive oil, before adding thyme (try this, the smell will floor you, so beautiful). I then chopped the onion and mushrooms and added them. When they were golden, I shredded the chicken and popped that in too, stirring well. Whilst that was happening, I cooked some millet in chicken stock made from the same chicken. We ate it drizzled with lots of extra olive oil 🙂