Sage Chicken with Rice
1 large onion (chopped)
2 garlic cloves (chopped)
2 sticks of celery (Thinly sliced)
2 carrots (diced)
2 sprigs of fresh sage (or 1 tsp dried sage)
300 ml/ 1 pint chicken stock (You may need more depending on rice)
350 gr/12 oz boneless and skinless chicken breasts
8 oz mixed brown and wild rice
*(400 gr/14 oz can of chopped tomatoes)
Dash of Tabasco sauce
2 medium courgettes (zucchini) peeled and thinly sliced
100 gr/ 3½ oz lean ham
Place garlic, onion, carrots and sprigs of fresh sage into a heavy base pan. Add chicken stock, bring to boil, cover pan then simmer for 5 minutes.
Cut the chicken into aprox 2.5cm/ 1 inch cubes and add to pan. Mix with vegetables. Cover pan and simmer for a further 5 minutes.
Stir in the rice and chopped tomatoes and rice. Add Tabasco sauce to taste and season. Bring back to boil, cover and simmer for 25 minutes. (I added additional water with stock during this time as the mixture began to stick)
Add sliced zucchini and diced ham. Continue to cook uncovered for a further 10 minutes, stirring occasionally until the rice is tender.
Serve with a fresh salad.
* If you are following an Anti inflammatory diet omit the tomatoes and replace with red chopped peppers.