That's what my daughter said as I sat down with my warmed leftover poaching liquid and vegetables from the night before. I'd poached some lovely wild caught Copper River Salmon in bone broth, sauteed onions, garlic, peppers and coconut milk the night before. It made a delicious, easy soup the next day with some fresh greens added.
"Moroccan Chicken" from Mickey Trescott's and Angie Alt's Autoimmune Wellness Handbook was a big hit, even with my husband, who's not so careful about what he eats. Piquant and salty meets warm and sweet in this dish. I had mine over a pile of greens and he had his over pasta.