You know the drill – you get home too late, or are way too tired to make dinner from scratch, but you don’t want to order expensive takeaway, or eat soup from a can.
You want something delicious, that’s easy and quick to prep. Well, personally I’m all for a bit of cheating (kinda) – by using a BBQ chicken from my local charcoal chicken shop.
Here are a few of my favourite recipes:
Roast Chicken Risotto
 You will need:
- butter
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 350g risotto rice
- 1 large glasse white wine
- 1½ litres chicken stock, heated to simmering (vegetable stock can be substituted
- a large handful frozen peas, defrosted
- 1 cooked BBQ chicken, torn into strips, no skin
- 50g parmesan cheese, grated
What to do:
- Melt a knob of butter in a large pan, add the onion and garlic and cook until soft and translucent. Stir in the rice until coated with butter.
- Add the wine and stir until evaporated. Add the stock a ladle at a time until the rice is cooked but still with a little bite (Add peas and chicken in the last 5 minutes of cooking to heat through). The rice should be creamy but firm.
- Stir in the parmesan.
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Chicken, Leek and Potato Pie
You will need:
- 2 tbsp olive oil
- 2 leeks, trimmed, halved, washed and sliced
- 400g coliban potatoes, peeled, diced into 1cm cubes
- ¼ cup plain flour
- 1½ cups chicken stock
- 1 small BBQ chicken, skin and bones removed, meat shredded
- 1 cup grated tasty cheese
- 1 sheet frozen ready-rolled puff pastry, partially thawed
What to do:
- Preheat oven to 220°C. Heat oil in a large saucepan over medium heat. Add leak and potatoes. Cook, stirring for 3 minutes or until leeks are tender but not coloured.
- Sprinkle over flour. Cook, stiring for 1 minute. Remove from heat and gradually add stock, stirring. Return to medium heat. Cook for 3 to 5 minutes or until mixture comes to the boil Add chicken and cheese. Season with salt and cracked black pepper.
- Spoon chicken mixture into a 5-cup capcity, 26cm (top) ceramic pie dish. Place pastry over filling. Press edges to seal. Trim excess pastry. Cut a small cross in the centre. Bake for 15 to 20 minutes or until pastry is puffed and golen. Stand pie in dish for 5 minutes. Serve.
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Vietnamese Chicken Salad
You will need:
- 1 cooked BBQ chicken, skin and bones removed, meat shredded
- ½ large wombok (Chinese cabbage), finely shredded
- 2 carrots, peeled, cut into matchsticks
- 1 cup fresh mint leaves
- 1 cup fresh coriander leaves
- 1 quantity Vietnamese dressing
- ½ cup roasted salted peanuts, chopped
You will need (dressing):
- ‘ cup lime juice
- ‘ cup fish sauce
- 4 small red chillies, deseeded, finely chopped
- 2 tbsp brown sugar
What to do:
- Make salad dressing: Whisk lime juice, fish sauce, chilli and sugar in a jug until sugar has dissolved.
- Place cabbage, carrot, mint, coriander and chicken in a large bowl. Drizzle with dressing. Toss to combine. Sprinkle with peanuts. Serve.
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*Risotto recipe courtesy for BBC Good Food, pie recipe courtesy of taste.com.au, salad recipe adapted from taste.com.au
