New Rooibos experience

I came home this evening ready to make dinner, the chicken already defrosted. Wanting to come up with something new, I decided to cook it on the stove. I melted butter, added a bit of grapeseed oil, white wine, tarragon and rosemary. It needed something. I caught my stump pot in the corner of my eye and grinned, remembering a delicous lemon-pepper recipe I had a while back. Avalanche Rooibos might add the complexity I was looking for. Sure nuff. I cooked both sides in a covered iron skillet and served with rice and peas. It was a crowd pleasure.

This cooking with tea stuff is fun.