1 Heat half the oil in a large heavy-based saucepan over medium heat. Cook chicken, stirring, for 3–4 minutes. Take from pan and set aside.
2 Add the remaining oil, onion and celery, and cook, stirring, for 5 minutes. Add garlic and cumin and cook, stirring, for 1 minute.
3 Add rice, lentils, stock and1 cup of water; bring to the boil. Reduce heat to low; cook, covered, for 45–50 minutes.
4 Add beans, zucchini and chicken and cook, covered, for 5 minutes further.
5 Stir though chopped kale and cook until just wilted. Season with black pepper and serve. Scatter with fresh baby kale leaves, if using.