INGREDIENTS
190 gs
quinoa
375 mls
water
1 tbsp
extra virgin olive oil
1 kg
chicken thigh fillets
1
leek
2 cloves
garlic
2 l
chicken stock
2
bay leaves
125 mls
lemon juice
1/2 cup
flat-leaf parsley leaves
1/2 cup
dill leaves
1 serving
natural yoghurt
1 serving
lemon rind
1 serving
cracked pepper