Make the Most of Rotisserie Chicken
When asked in an interview what one of her biggest challenges was, the iconic Aretha Franklin responded, “Trying to figure out what to cook for dinner.” Somehow, it makes me happy knowing that we’re not so different after all.
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- When asked in an interview what one of her biggest challenges was, the iconic Aretha Franklin responded, “Trying to figure out what to cook for dinner.
- When it comes to curry, we’re really spoiled for choice.
- While we love Thai red curry as an easy midweek dinner idea, you can also go with canned Thai green curry soup with the addition of chicken.
- Allow the curry to simmer for a couple of minutes until the sauce begins to thicken.
- Divide your chicken into pieces and toss it into the pot along with your veg.
- Season with salt and pepper and serve with cooked basmati rice.
- While the Levantine dish traditionally calls for bulgur wheat, we always advocate for using indigenous grains where possible.
- Season with olive oil, lemon juice, salt and pepper to taste.
- Serve with chicken on the side and enjoy.
- Toss in creamy avo slices and sliced radishes for texture or add pickled red onions for a touch of acidity.
- Allow your sauce to reduce in a pan, and then toss your cooked noodles for about a minute or two, ensuring the strands are properly glazed.
- Serve the noodles in bowls with pieces of chopped chicken, and garnish with spring onion and sesame seeds for a flavour bomb.
- While most incorporate cold meats, shredded rotisserie chicken is another great protein choice for this midweek banger.
- Season with salt and pepper and the dressing of your choice – we love a good smear of homemade mayo , aioli or a honey-mustard dressing.
- Slice your ciabatta or baguette lengthwise, place the entire loaf over your chopped salad and flip it over using a spatula — don’t waste one bit of that filling!
That and the fact that, sometimes, dinner is only a trip to the store and a rotisserie chicken away. Winner Winner, Chicken Dinner! From salads to sandos, here are some of our favourite ways to make the most of a rotisserie chicken.
Thai Green Chicken Curry
Craving something comforting, but don’t have the time or patience to cook from scratch?
Nothing a rotisserie chicken and a bit of curry paste won’t solve. When it comes to curry, we’re really spoiled for choice.
While we love Thai red curry as an easy midweek dinner idea, you can also go with canned Thai green curry soup with the addition of chicken. There are great options on the market, we won’t mention any brands (*clears throat* Woolworths).
For a bit of green goodness, pan-roast some broccolini – make sure that the stalks retain a bit of crunch and the ends are slightly charred for a smoky flavour. If using curry paste, mix it with coconut cream and add some minced garlic, ginger and a hint of honey/brown sugar to balance the flavours.
Allow the curry to simmer for a couple of minutes until the sauce begins to thicken. Divide your chicken into pieces and toss it into the pot along with your veg. Season with salt and pepper and serve with cooked basmati rice.
The best part? This insanely comforting curry takes less than thirty minutes to make.
Tabbouleh Salad with Chicken
Tabbouleh is a fantastic and simple salad that will come together in just minutes. While the Levantine dish traditionally calls for bulgur wheat, we always advocate for using indigenous grains where possible.
Use sorghum, millet, quinoa, couscous or whatever grains you can find. These will add a lovely bit of texture and insane nutritional value to your meal.
To make the tabbouleh, chop parsley, mint, tomato and cucumber. Since we’re opting for a less traditional version, feel free to bulk it up with a bit of chopped red onion. Season with olive oil, lemon juice, salt and pepper to taste.
Serve with chicken on the side and enjoy.
Chicken Poke Bowl
Meet your new go-to meal.
Poke bowls are easily customisable, pack a healthy punch and will be a hit with the whole family. Incorporate chopped herbs like basil and coriander to add freshness, and drizzle with salad dressing for extra zing.
Toss in creamy avo slices and sliced radishes for texture or add pickled red onions for a touch of acidity. Want something more substantial?
Bulk up bowls with charred broccoli, cauliflower and air-fried/oven-roasted root vegetables like sweet potato and butternut. Flash-fried sweetcorn kernels and peppers also work well.
Glaze chunks of chicken with a honey-soy and ginger mixture for a sensational flavour.
Chilli-Citrus Chicken Noodles
Noodles are another great midweek dinner idea; top them up with slices of rotisserie chicken and you’re sorted! Udon or regular egg noodles both have a lovely texture, making them great for coating with a thick sauce.
We love the addition of chilli crisp with a touch of hoisin and a squeeze of fresh orange juice for sweetness and to balance the spicy flavours. Allow your sauce to reduce in a pan, and then toss your cooked noodles for about a minute or two, ensuring the strands are properly glazed.
Serve the noodles in bowls with pieces of chopped chicken, and garnish with spring onion and sesame seeds for a flavour bomb.
Chopped Chicken Sando
Chopped chicken sandos have solved many a dinner dilemma. They’re easy to make, quick and delicious.
While most incorporate cold meats, shredded rotisserie chicken is another great protein choice for this midweek banger. Simply place all your salad ingredients on a cutting board; chop iceberg lettuce, fresh tomato, cucumber and red onion slices together in one go.
Season with salt and pepper and the dressing of your choice – we love a good smear of homemade mayo, aioli or a honey-mustard dressing. Slice your ciabatta or baguette lengthwise, place the entire loaf over your chopped salad and flip it over using a spatula — don’t waste one bit of that filling!
For an easy dinner fix, enjoy this Smoked Paprika Spatchcock Chicken.
Winner Winner, Chicken Dinner!
From salads to sandos, here are some of our favourite ways to make the most of a rotisserie chicken.
Thai Green Chicken Curry
Craving something comforting, but don’t have the time or patience to cook from scratch? Nothing a rotisserie chicken and a bit of curry paste won’t solve. When it comes to curry, we’re really spoiled for choice. While we love Thai red curry as an easy midweek dinner idea, you can in addition go with canned Thai green curry soup with the addition of chicken. There are great options on the trade, we won’t mention any brands (*clears throat* Woolworths). For a bit of green goodness, pan-roast some broccolini – make sure that the stalks retain a bit of crunch and the ends are slightly charred for a smoky savour. If using curry paste, mix it with coconut cream and add some minced garlic, ginger and a hint of honey/brown sugar to balance the flavours. Allow the curry to simmer for a couple of minutes until the sauce begins to thicken. Divide your chicken into pieces and toss it into the pot along
Tabbouleh Salad with Chicken
Tabbouleh is a fantastic and simple salad that will come together in just minutes. While the Levantine dish traditionally calls for bulgur wheat, we always advocate for using indigenous grains where possible. Use sorghum, millet, quinoa, couscous or whatever grains you can find. These will add a lovely bit of texture and insane nutritional value to your meal. To make the tabbouleh, chop parsley, mint, tomato and cucumber. Since we’re opting for a less traditional version, feel free to bulk it up with a bit of chopped red onion. Season with olive oil, lemon juice, salt and pepper to taste. Serve with chicken on the side and enjoy. Try this Tabbouleh Salad
Chicken Poke Bowl
Meet your new go-to meal. Poke bowls are easily customisable, pack a healthy punch and will be a hit with the whole family. Incorporate chopped herbs like basil and coriander to add freshness, and drizzle with salad dressing for extra zing. Toss in creamy avo slices and sliced radishes for texture or add pickled red onions for a touch of acidity. Want something more substantial? Bulk up bowls with charred broccoli, cauliflower and air-fried/oven-roasted root vegetables like sweet potato and butternut. Flash-fried sweetcorn kernels and peppers as well work well. Glaze chunks of chicken with a honey-soy and ginger mixture for a sensational taste.
Chilli-Citrus Chicken Noodles
Noodles are another great midweek dinner idea; top them up with slices of rotisserie chicken and you’re sorted! Udon or regular egg noodles both have a lovely texture, making them great for coating with a thick sauce. We love the addition of chilli crisp with a touch of hoisin and a squeeze of fresh orange juice for sweetness and to balance the spicy flavours. Allow your sauce to reduce in a pan, and then toss your cooked noodles for about a minute or two, ensuring the strands are properly glazed. Serve the noodles in bowls with pieces of chopped chicken, and garnish with spring onion and sesame seeds for a taste bomb. Try this recipe for Orange & Chilli Glazed Chicken on Egg Noodles