Roast chicken & kale stir fry

• 1 Organic Chicken
• 1 Onion
• 1 Lemon
• 2 Leeks
• 2 tbsp Olive Oil Kale is a bone building
• 1 clove garlic dream – high in
• 100g Curly Kale calcium, magnesium
• 250g Short Grain Brown Rice & Vit K
• 2 Sprigs Parsley
• Pinch Sea Salt & Black Pepper

Such a simple supper that can be made ahead, can use up cold chicken and can be used as a base for many add-ons. This is a massive health kick for the whole family. Brown rice is fabulous for the digestion, chicken is a great source of lean protein and kale is a wonder food we all know, but it is a joy when our children gobble it up. It has a massive amount of calcium, iron, minerals and antioxidants for a boost to immunity and a kick for the system.

Oven at 200C.

Drizzle chicken with olive oil, rub oil and salt and pepper on the entire skin. Slice lemon into wedges and place in a square under the chicken on a baking tray. Halve peeled onion and place alongside chicken. Put in oven.

After 20 minutes baste and turn oven down to 160C. Baste thoroughly every 20 minutes until cooked through. (Approx 1hr 15mins depending on size) Leave to rest.

Bring lightly salted water with rice in to a boil. Slice leeks finely and place in olive oil in a large saucepan with a pinch of salt. Sautee gently for 5-10 minutes until softened and beginning to brown. Shred kale into fine ribbons and place in sieve or steamer attachment and cook above rice for a few minutes til wilted.

Drain rice and add to leeks with kale, stir through. Slice chicken and chop to desired bite sizes and add to rice. Sprinkle with chopped parsley. Drizzle with Braggs aminos, or soy sauce.