Chicken Lentil Soup

 

• 2 tbsp olive oil
• 1 medium red onion, chopped
• 3 cloves minced garlic
• 3 leaves bay
• 8 cups low sodium or salt free chicken stock
• 1 cup of yellow lentils
• 1 1/2 cups diced carrots
• 1 1/2 cups diced celery
• 2 tbsp chopped fresh thyme
• Salt and pepper to season
• 3 cups leftover shredded chicken breast (or turkey breast)

Instructions

1. Heat olive oil in a Dutch oven or large saucepan over medium heat. Add the onions and garlic and cook for just a few minutes until the onions soften but do not brown.
2. Add all of the remaining ingredients at once, EXCEPT the chicken and simmer for about 30 minutes until the lentils have cooked and broken down and the carrots are fully cooked.
3. Add the chicken to the pot in the last five minutes or so of cooking time to thoroughly reheat it before serving.

Chicken Curry for 2

 

• 1 tsp vegetable oil
• ½ onion
• 1 clove garlic
• 2 tsp curry powder
• 1 tsp turmeric powder
• 2 tsp plain flour
• 1-1.5 cups leftover roast chicken (diced into 1 cm cubes - 150g)
• 1 cup chicken or vegetable stock / broth (240ml)
• 1 tbsp tomato puree
• salt and pepper

• Chop the onion and fry for a few minutes. Crush and add the garlic, and cook for about 2 minutes.
• Add the turmeric, curry powder, and flour along with the chicken, and then stir until the meat is well coated. Cook for a further two minutes or so, to cook out the taste of the flour and bring out the aroma of the spices.
• Add a little stock, and stir until you have a smooth paste. Add the rest of the stock slowly. Then add the tomato puree and stir again until well mixed.
• Turn the heat down low. Cover and simmer for 15 minutes. Serve with flatbread or rice.

Hints and Tips

• To avoid lumps in the sauce, add a little of the stock to make a paste before you add the rest of the liquid. 
• Use up leftover gravy by adding it at the same time as the stock. Reduce the amount of stock in proportion
• You can vary the flavours by adding some chopped tomatoes with the stock. (Fresh and tinned both work well.)
• For a fruity curry, add a little mango chutney to taste and/or a scant handful of sultanas. 
• To make a richer sauce, add some cream or coconut cream.
• You could add some vegetables such as roast butternut squash. (This is another chance to use up any leftovers from the night before!) 
• Make your leftover chicken go further by adding some tinned chick peas or other beans.
• Slice some green and red peppers. Fry them and add just before the end of cooking.  

Gluten Free Version

To make this dish gluten free, omit the regular flour. Put a teaspoon of cornflour (cornstarch) into a small bowl. Stir in a tablespoon of the stock to make a smooth paste. Add this paste along with the rest of the stock.

Don’t worry about the appearance of the white milky cornflour paste it will go clear as it cooks.  You don’t need to add the stock slowly when using cornflour, but you do need to fry the spices as normal. Once the spices have cooked, simply make the paste then add it and the rest of the stock all at once

Biryani with Rotisserie Chicken

• 1 tablespoon olive oil (or rapeseed oil or coconut oil)
• 1 onion sliced
• 1 red pepper sliced
• 3 cloves garlic crushed or grated
• 1 teaspoon chilli flakes (or to taste)
• 2 teaspoons cumin
• 3 teaspoons garam masala
• 2 teaspoons turmeric
• 400 g (2 cups) cooked shredded chicken
• 300 g (1 1/2 cups) basmati rice
• Salt and black pepper to taste
• 400 ml (1 1/2 cups) coconut milk
• 200 ml (1 cup) water or chicken stock, if you prefer
• 100 g (3 1/2 oz) frozen peas
• 2 tablespoons fresh coriander/cilantro plus extra for garnish (optional)
• naan 

Instructions

• Put the tablespoon of olive oil and the onion and red pepper in a large frying pan or sauté pan (must have a lid), fry gently over a low heat with the lid on for 3 minutes or until softened but not browned.
• Add the garlic, chilli and spices and fry for 2 minutes.
• Add the shredded chicken, rice, salt and pepper. Stir to coat the chicken and rice in the spices, then add the coconut milk and water and bring to the boil.
• Put a lid on the frying pan and turn the heat right down, simmer for 8 minutes then add the frozen peas, stir once and replace the lid.
• Cook for a further 5 minutes or until the rice is done to your liking. If it starts sticking before the rice is cooked, add an extra splash of water.
• Finally stir in the 2 tablespoons of chopped fresh coriander (cilantro).
• Sprinkle extra coriander on top and serve with naan.