2 tablespoons olive oil
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon salt
1 1/2 teaspoons black pepper
2 cloves garlic, minced
4 boneless, skinless chicken thighs, cubed
1 teaspoon paprika
1 teaspoon dried basil (optional)
1 teaspoon dried parsley (optional)
1 1/2 cups water or chicken broth
1 tablespoon diced onion
1 tablespoon chopped fresh parsley
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon white sugar
1/2 teaspoon grated lemon zest
2 tablespoons chopped fresh rosemary
1/2 teaspoon dried thyme (optional)
1/2 teaspoon salt, or to taste
1/4 teaspoon paprika
1/8 teaspoon crushed red pepper flakes (optional)
Step 1: Heat olive oil in a large skillet over medium heat. Add sage, rosemary, thyme and salt and pepper to taste; saute for 5 minutes.
Step 2: Heat the olive oil in a large skillet over medium heat. Saute garlic and ginger until golden. Add chicken thighs, paprika, basil, parsley and olive oil. Stir fry for 1 minute. Add water and broth and bring to a boil. Reduce heat to low; cook beef for 10 minutes stirring.
Add lemon zest and olive oil to skillet. Stir fry for 2 minutes. Bring to a boil and stir in rice and pasta. Continue to cook, stirring occasionally, for 5 minutes.
Stir in rosemary, thyme, salt, black pepper, garlic and pepper flakes. Mix well.