Chicken with Cabbage and Rice

Sometimes homeschooling can lead to culinary discoveries as well as intellectual ones. Recently I needed to purchase a head of purple cabbage for a science experiment. The experiment itself required only a few leaves of the cabbage, leaving most of it sitting in the fridge.

I hate to waste food. I pondered for a bit and finally came up with the idea to create a dish using the cabbage along with rice and chicken. My family was initially skeptical when they sat down to dinner, but there was more than one request for seconds that night. I think this one is a keeper!

Chicken with Cabbage and Rice

1 head purple cabbage
4 tbsp butter
4 tbsp canola oil
4 cloves garlic, minced
15 oz can chick peas, drained and rinsed
1 cup frozen corn
1 cup chicken broth
2 tbsp Dijon mustard

1 lb boneless chicken breasts
juice of 1 lemon

1&1/2 cups long grain brown rice
3 cups chicken broth

Preheat oven to 400 degrees.

Drizzle chicken with lemon juice and bake in covered dish for 1/2 hour or until cooked through. Allow to cool enough to handle.

Cook rice in chicken broth according to package directions.

In large skillet, melt butter with canola oil over medium heat. Add garlic and cabbage. Cover and simmer for about 15 minutes, stirring occasionally, until cabbage is tender.

Add beans and corn to skillet. Stir in.

When chicken is cool enough, chop into bite sized pieces and add to skillet.

Add rice when done.

Combine remaining 1 cup chicken broth and mustard. Stir into skillet mixture. Keep warm on low heat until ready to serve.

Yields 8-10 main dish servings

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