Our recipe this week is one more way to use left-over cooked chicken, chic enough to serve to your friends. Serves four. Use a standard cup measure
On Sunday this week, Lynne made a very
straightforward roast chicken, cooked in a bag with lots of herbs and garlic,
and served it with boiled new potatoes, lots of good white wine and chicken
stock gravy and lots and lots of vegetables. Putting this together takes a very
little time and produces a lovely Sunday dinner. But we only ate half the
chicken. On Monday, she took out a roll of flaky pastry from the freezer – we
always keep some’ in case’ and fried up some onion, celery and garlic, added
frozen peas, the remains of the chicken, potatoes and the vegetables cut into
bite sized pieces, moistened the mixture with the rest of the gravy and made a
chicken pie which has fed us for one meal with another two meal portions
waiting in the freezer for another time. That means one chicken went into four
meals and, if she had had the time, she could have made some chicken soup with
the carcass
2 T olive oil - 1 onion, chopped – 2
cloves garlic, crushed – 2 t Ras el Hanout spice mix - 1 tin chickpeas – 2 cups
of diced butternut – 2 cups of diced courgettes - 2 parsnips, sliced – 8 to 10
baby potatoes – a can of chopped tomatoes– 1 cup chicken stock – ¼ cup of dried
apricots – ¼ cup of green, pipped or stuffed olives – 2 or 3 cups of skinless
cooked chicken, cut into bite sized pieces – ¼ cup of almonds – one preserved
lemon cut into small slices
Fry the onion in the oil till soft and taking on
colour, add the garlic and the Ras el Hanout and fry for a further 2 to 3
minutes. Add the chickpeas, butternut, courgettes, parsnips, potatoes, tomatoes
and stock and cook for 20 minutes or until the potatoes are soft. Add the rest
of the ingredients and warm through well. Serve with couscous or rice.
© John & Lynne Ford, Adamastor & Bacchus 2018
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