Chicken and Silver Beet Stir-fry Rice

With that, "what's for lunch?" Question, this is a super simple solution, especially with cooked rice hanging about. I always refrigerate leftover rice for just such an occasion.



Last night the husband made a chicken curry. With 2 chickens. Sometimes getting him to cut down on meat seems nothing less than futile. However, he set aside about 3/4 cup of chicken meat, that he diced for lunch today.

Literally this whole meal took less than 10 minutes, and that included a trip to the garden, and taking photos.

Ingredients
3/4 cup chicken
1 cup cooked rice
3 small silver beet (chard) leaves
5 small chillies (he likes spicy food)
1/2 cm of ginger
2 spring onions
1/4 small red onion
Coriander leaves
Soy sauce
Olive oil
Sweet chilli sauce

1. Head the oil and soy in a wok. When hot, throw in the chicken to cook.


2. Dice the onion and silver beet (chard) stalks and add to the wok when the chicken is cooked.



3. Dice the chillies and ginger, toss in the wok, and keep it stirring.



4. Add the rice

5. When the rice is coated in all the juices, throw in finely chopped silver beet (chard) leaves and coriander leaves.

6. Slice the spring onions and add to the wok.

7. Add salt, pepper and a little chilli sauce.

8. Serve and eat



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Cajun Spiced Chicken with Silver Beet (Chard)

I am determined to grow fresh vege this winter, and to actually use it. Silver beet is less than my favourite vegetable. In fact, it would rank last. Dead last. But I am determined to make it work. This recipe uses silver beet or chard from the garden, as well as the spinach and spring onions from the veggie patch.

Ingredients
8 chicken legs/drumsticks
2 tomatoes
1 red onion
1 clove garlic
6 silver beet (chard) leaves
Handful of fresh spinach
1 spring onion
Cajun spice mix
Bay leaf
Olive oil
Salt and pepper

Brown the chicken in a deep pan with the oil and bay leaf. Cover while this happens, and rotate every few minutes. Sprinkle the Cajun spices on the chicken as they start to cook, with plenty of salt and pepper.



Roughly dice the tomatoes and onion, and add them to the pan.




When the chicken is cooked, the tomatoes are soft and the onions caramelised, throw coarsely chopped spinach and silver beet/chard into the pan. Allow to wilt under the lid, with the heat off. Stir through before serving.



Serve with rice (well, I did anyway) and thinly sliced spring onion sprinkled on the top.



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Silver Beet and Potato Curry

Long term followers will be aware of the love the husband has for curry.... and meat.  The curry I don't mind.  Meat however.... I don't eat the stuff and I hate cooking it.  However, a great compromise has been various vegetarian curries.

At the moment, while I am super proud of my winter crops growing in the garden, it's certainly not like the cornicopia of goodness we had in autumn.  The silver beet is going great guns - and finding out that it's called chard elsewhere has made me very happy indeed.  I am not a fan of the stuff.  I need it hidden.  But i do like the colours.

So this is my Silver Beet and Spud Curry

Ingredients

2 garlic cloves, ready to be smashed in the mortar and pestle
4 green chillies, chopped and ready to be smashed
Clump ginger, chopped finely ready to be smashed.  I don't worry about peeling it.

A small bunch of coriander

3 cardamom pods, bashed
2 tablespoons olive oil

2 teaspoon garam masala

1 teaspoon mustard seeds
1 teaspoon cumin seeds

1 teaspoon ground turmeric

1 purple onion, diced

1 tomato, diced

4 potatoes, chopped into about 8 pieces each.

1/2 cup water

6 massive silver beet (chard) leaves.  Different colours are the greatest.

Juice of one small lemon

Salt and pepper

 

Chop everything.  Admire the colours. :D

Throw the garlic, ginger, cardamon, corriander and chillies into the mortar and pestle, and crush it.

In a large saucepan, heat the oil.  Throw in the dry spices (garam masala, turmeric, mustard seeds, cumin seeds) and the crushed ones with the onions.  Stir and cook until the onions are somewhat soft.  Add the tomato and stir again.  Stir in the potatoes and coloured silver beet stalks, and stir it all around.  Add the water at this point.  Cook on a low heat until the potatoes are ready.  The water will have just about all disappeared.

Throw in the silver beet leaves on the top and lemon juice.  Add salt and pepper.  Allow the leaves to wilt, then stir them all in.

It does look a little dogs breakfasty in the pot, but I was an idiot and forgot to photograph the actual plate. It does make the silver beet palatable.  And the husband likes it because its curry.  Go figure.