( for 2)

2 Breasts of Free Range Chicken
Sunflower Oil
3 Sticks Celery
350g (12 oz.) Swiss Chard (or Spinach)

2 Oranges
1 thumb Ginger
1 Tablespoon Honey
3 Tablespoons Water
Salt and Pepper

Wash the Chard (or Spinach) and strip off the stalks from the leaves.

Remove all the skin and bone from the chicken breasts and discard.
Cut the meat into pieces.
Cut the Chard(Spinach) stems in chunks and the celery into similar sized pieces.

Heat some oil in a pan and brown the chicken, chard stems and celery in this then turn down the heat.
Grate the zest from the oranges and squeeze the juice, peel and grate the ginger.
Add the ginger, orange zest and juice to the pan and the honey and water and put on a lid and let it simmer lightly for about ten to fifteen minutes.

The celery should have a little bite.

Serve with rice or noodles or (untraditionally) with a baked potato.