Lemon, Chicken and Rice Stew

Marathon time is here and we all know it’s wise to get some extra carbs in before race day.  What this doesn’t mean is you have to stuff your face with piles of white pasta that you’re not used to and barely anything else (which is the “advice” I’ve seen dotted round the internet).

Here’s a carb-heavy simple recipe.  Along with some bread on the side, perhaps not the white bread pictured 🙂 it makes for a nutritious meal leading up to race day.

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Ingredients

  • 2 chicken breasts (free range)
  • Several decent sized potatoes
  • Servings of rice (2-3 people)
  • 1 Courgette
  • 2 carrots
  • 1 large onion
  • 2 sticks of celery
  • Large clove of garlic
  • 1 Lemon
  • Salt/Pepper
  • Bay leaves

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Method

  • Cut the chicken into small chunks and fry in a small amount of oil until lightly cooked.
  • Meanwhile chop the potatoes, courgette, celery, carrots, onion and garlic and place into a large pot along with a few bay leaves

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  • Add the cooked chicken and just about cover with water and add salt/pepper to taste.
  • Bring to the boil and then simmer for around 45 minutes.
  • Add the rice and squeeze of lemon and simmer for another 10 minutes until the rice is cooked. This should have absorbed much of the water giving a thicker texture.
  • Serve in a bowl along with bread and another squeeze of lemon.

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I generally make this, eat it, then look over and see a lemon on the worktop that I’ve forgotten. As a reminder, here is a picture of a lemon.

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Recipe: Sweet Potato, Beef and Lentil Stew

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Here’s a nice winter warmer, really easy, packed with plenty of veg and sweet potato, served with kale on the side.

Ingredients

120g red lentils (soaked)
250g lean minced beef
1 Sweet Potato cut into cubes
2 Cloves Garlic
2 carrots
1 stick celery
2 large mushrooms
Salt/Pepper
Chopped parsley
400g tin tomatoes
Red wine
Water
Stock Cube
Kale

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Some of the ingredients ready for cooking

Method

Parboil the potatoes for around 10 min whilst frying the onion, beef, carrots and garlic till the mince is browned.

Add all other ingredients (other than the kale) and mix well.  Add water and a splash of red wine to just about cover the ingredients.

Bring to the boil and then simmer for 40-50 mins until the sauce has thickened.

Steam/boil the kale for a few mins and serve.