A strange name for a meal perhaps but there is method in my madness. I was thinking of how to use some chicken when Simon and Garfunkel came to mind. Specifically the song that has the line parsley, sage, rosemary and thyme which were herbs that I happened to have to hand. Thus was born my Scarborough Chicken creation. Mix those herbs together with some chicken and tomato. Serve with steamed rice and peas and there is the makings of a great meal. Just add in some extra vegetables or a salad on the side if you have a larger appetite.
Combine some chicken with the rich flavour of tomato. Add in parsley,sage, rosemary and thyme just like in the song. Then serve with steamed rice and peas.
- 2 large Chicken Thighs
- ½ small Green Pepper, deseeded and chopped
- 1 Small Brown Onion, peeled and sliced
- 1 large White Mushroom, thickly sliced
- 200ml/½ cup Passata or crushed Tomato
- 1 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Soy Sauce
- 1 pinch each of parsley, sage, rosemary and thyme
- ground Sea Salt
- Ground Black Pepper to taste
- Heat the olive oil in a fry pan over a medium heat.
- Add in the chicken thighs and turn so that they start to cook. Drizzle in the soy sauce and cook a moment or two longer so it is absorbed into the chicken.
- Put in all the the vegetables then continue to cook, stirring often. Just enough to soften but not fully cook.
- Pour in the passata and stir well. Add some extra water to thin a little.
- Sprinkle in the herbs plus salt and pepper.
- Gently bring to the boil then reduce the heat and cook for 10-15 minutes. The sauce should thicken nicely in this time though add a little extra water if needed.
- Serve with Boiled Rice and Peas
This works well with rice but could equally well be served with Potato Wedges or Rosemary Roasted New Potatoes. Perhaps a few steamed vegetables such as peas (if not using the rice and peas), broccoli, broad beans or carrot too.