Soured Chicken

2 Chicken Breast, no skin cut into 4
Onions, raw, 1 large
Olive Oil, 2 tbsp
Carrots, raw, 1 medium
Celery, raw, 1 stalk, large (11"-12" long)
*Snow Peas, fresh, 6 - 8 cut in half
Granulated Sugar, 30 grams (could use honey/molasses)
balsamic or red wine vinegar, 60mls
Mushrooms, fresh x 3 cut in quarters
tomatoes, medium x 2
Indian, Aromatic Basmati Rice, aprox 3/4 cup, 3 serving
65mls water
250 mls stock (I use vegie stock cube)
1/4 tsp thyme

Brown chicken in olive oil and add diced onions, carrots and celery. Sprinkle over thyme and season with salt and pepper whilst browning. Add vinegar, water and mushrooms and simmer covered for 15 mins. Add stock, sugar (other sweetener), snow peas and diced tomatoes and simmer lid off for 20 - 30 mins until sauce thickens. Cook basmati by absorbtion method (1 cm water over rice, bring to boil and simmer for 10 mins, then turn off leaving covered for 5 mins) Serve sour chicken over basmati.

Number of Servings: 4

Recipe submitted by SparkPeople user NIKALE.