Ingredients

1 onion (red or white), sliced into spears
1 sweet pepper (any color) chopped into large chunks
2 stalks celery, sliced
1 zucchini sliced
1 small jar artichoke hearts
1 can diced tomatoes
1 can chick-peas, rinsed and drained
8 oz. left-over roasted chicken, sliced
2 cups brown rice cooked with turmeric
¼ cup white or red wine (or chicken broth for non-alcoholic)
Olive Oil
Salt & pepper
Thyme, marjoram, dash of cayenne

Instructions

Cook the rice according to package directions with a little salt & pepper, and ¼ tsp. turmeric.

While rice is cooking, saute onion and sweet pepper in olive oil over medium high heat, about 5 minutes, stirring occasionally. Add celery and zucchini and saute 3 minutes until crisp tender. Season vegetables with salt & pepper, thyme, marjoram, and cayenne. Stir to coat. Add artichoke hearts, chick-peas, and tomatoes. Add chicken. Stir to combine. Lower heat to medium and cook 5 minutes for all flavors to combine. Add1/4 cup wine/broth and warm through.

Serve over rice with green salad.

Serves 4-6.

Recipe created by Michelle Ferrer, August 2008

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