Saturday, 8 May 2010

Two Great Meals to Make out of a Rotisserie Chicken

It is okay to give into temptation and pick up one of those glistening, brown chickens that they so manipulatively station near the front door of the market so that you spend your whole time choosing zucchini and apples but thinking about chicken..
Rotisserie chickens can be very handy, both as a meal on their own - with salad or spuds or even just two slices of bread; or it can be used as an ingredient in a fabulous low-work dish.
Here are two delicious dishes we made with rotisserie chicken this week, perfect for those days when you have twenty other things to do and wouldn't mind a little extra help in the kitchen.

The first, the most decadent Mac and Cheese I have made so far, is gloriously creamy and delicious. Its upscale flavour will never reveal how easy it is to make.

Macaroni and Cheese with Roasted Chicken, Rosemary and Goat Cheese
Michael Symon, Food
Show: Melting Pot Episode: Eastern European--Kindergarten Cooks
For Symon Sundays with Ashlee Wetherington


* 6 (6-ounce) boneless skinless chicken breasts
* 2 tablespoons Hungarian paprika
* 1 tablespoon kosher salt and freshly ground black pepper, to taste
* 2 tablespoons olive oil
* 1 quart heavy cream
* 2 tablespoons each of fresh thyme and fresh rosemary
* 2 pounds of cooked rigatoni *I used much less pasta for a better ratio of stuff/noodles*
* 6 ounces goat cheese


Season chicken breasts with paprika salt and pepper and set aside. Heat olive oil in large saute pan and place chicken in it browning on both sides. Place in 400-degree oven for 8 to10 minutes. Remove from oven and let cool then dice into large pieces.* Heat cream in large saucepan, add herbs, salt, and pepper and reduce by half. Add the cooked rigatoni, cheese and cooked chicken and simmer for 2 minutes. Remove from heat and serve.
*I used a rotisserie chicken*

And the Chutney Chicken Salad is mild and sweet and delicious, wanting only a while to rest in the fridge while you go on and tend to other matters. A very agreeable salad indeed.

Chutney Chicken Salad
from, posted by winesmart
For Souper Sundays with Deb of Kahakai Kitchen


* 1/2 cup lowfat plain yogurt
* 1/4 cup mayonnaise
* 2 Tbsp jarred mango chutney
* 1 Tbsp (yellow) curry powder
* 3 cups cubed cooked chicken
* 3 Tbsp chopped dried apricots
* 1 green onion, sliced
* 1 stalk celery, diced
* Mixed torn lettuce (I used baby spinach)
* 1/4 cup sliced almonds


Mix mayo, yogurt, curry powder and chutney. Salt and Pepper to taste. Cover and chill 1 to 2 hours. Then add remaining ingredients, except lettuce and nuts; stir and chill at least one hour. Serve on a bed of mixed lettuce with diced almonds scattered on top.

Notes: You should use the yellow curry powder which is somewhat mild and creates a great color.

Number of Servings: 3