RECIPE LEFTOVER CHICKEN RECIPES

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CHICKEN AND LENTIL CURRY RECIPE | JAMIE OLIVER CURRY RECIPES



Chicken and lentil curry recipe | Jamie Oliver curry recipes image

Easy-to-make, mild and healthy, this chicken curry recipe is an Oliver family favourite.

Total Time 1 hours 30 minutes

Yield 6

Number Of Ingredients 13

1 onion
4cm piece of ginger
2 cloves of garlic
olive oil
2 tablespoons tikka masala paste
3 tablespoons natural yoghurt
2 tablespoons tomato purée
8 skinless free-range chicken thighs
1 x 400 g tin of chopped tomatoes
1 x 400 g tin of green lentils
1 x 400 g tin of light coconut milk
2 handfuls of baby spinach optional
2 tablespoons quality mango chutney

Steps:

    1. Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
    2. Heat a lug of oil in a large pan over a medium heat, add the onions and cook for around 8 minutes, or until softened and slightly golden, stirring regularly. Add the ginger and garlic cook for a further 2 minutes.
    3. Meanwhile, mix the tikka masala paste, yoghurt and tomato purée together in a bowl. Halve and add the chicken thighs to the bowl. Stir everything together and get all the chicken covered in the paste mixture.
    4. Scrape everything into the pan, making sure you get all the paste mixture in there. Cook the chicken for 5 minutes or so, or until you see it start to colour.
    5. Add the tinned tomatoes, drained lentils and coconut milk. Bring to the boil, reduce the heat and simmer for 1 hour, stirring occasionally. Add splashes of water to loosen, if needed.
    6. When the time’s up, stir in the spinach (if using) and allow it to wilt. Next add the mango chutney and taste for seasoning.
    7. Pull the chicken apart with forks and stir it through. Serve with wholemeal basmati rice and yoghurt on the side, if you like.

Nutrition Facts : Calories 245 calories, FatContent 11.6 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 16.8 g protein, CarbohydrateContent 18.8 g carbohydrate, SugarContent 8.8 g sugar, SodiumContent 0.5 g salt, FiberContent 5.6 g fibre

LEFTOVER CHICKEN RECIPES - BBC GOOD FOOD



Leftover chicken recipes - BBC Good Food image

Make the most of leftover chicken with these budget-friendly recipes, from soups and salads to thrifty family curries and nourishing stir-fries

Provided by Good Food team

Number Of Ingredients 1

More about "recipe leftover chicken recipes"

CHICKEN AND LENTIL CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
Easy-to-make, mild and healthy, this chicken curry recipe is an Oliver family favourite.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 245 calories per serving
    1. Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
    2. Heat a lug of oil in a large pan over a medium heat, add the onions and cook for around 8 minutes, or until softened and slightly golden, stirring regularly. Add the ginger and garlic cook for a further 2 minutes.
    3. Meanwhile, mix the tikka masala paste, yoghurt and tomato purée together in a bowl. Halve and add the chicken thighs to the bowl. Stir everything together and get all the chicken covered in the paste mixture.
    4. Scrape everything into the pan, making sure you get all the paste mixture in there. Cook the chicken for 5 minutes or so, or until you see it start to colour.
    5. Add the tinned tomatoes, drained lentils and coconut milk. Bring to the boil, reduce the heat and simmer for 1 hour, stirring occasionally. Add splashes of water to loosen, if needed.
    6. When the time’s up, stir in the spinach (if using) and allow it to wilt. Next add the mango chutney and taste for seasoning.
    7. Pull the chicken apart with forks and stir it through. Serve with wholemeal basmati rice and yoghurt on the side, if you like.
See details


LEFTOVER CHICKEN RECIPES - BBC GOOD FOOD
Make the most of leftover chicken with these budget-friendly recipes, from soups and salads to thrifty family curries and nourishing stir-fries
From bbcgoodfood.com
See details


LEFTOVER TURKEY AND LEEK PIE RECIPE | JAMIE OLIVER RECIPES
This comforting pie with homemade gravy turns leftover turkey meat into a real crowd pleaser
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine british
Calories 628 calories per serving
    1. For this recipe, you will need 800 g cooked white turkey meat, torn into big chunks.
    2. This is dead simple, completely versatile and absolutely gorgeous. It’s not a pretty-boy pie; it’s a proper, old-school pie that everyone will be over the moon to see on the table. I’m putting leftover white turkey meat to good use here, but you could also mix brown meat in there too.
    3. Preheat your oven to 190°C/375°F/gas 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t catch. There’s going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they’re done.
    4. When your leeks are ready, add the turkey meat to them and stir. If you’ve got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
    5. Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it’s about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don’t worry if a few bits stick out here and there.
    6. Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper and everyone’s happy!
See details


LEFTOVER ROAST CHICKEN PIE RECIPE | STUDENT EATS
This comforting recipe for a delicious chicken pie is great for student cooks or anyone cooking on a budget, as you can make the most of your leftover roast chicken or bulk it up with extra veg.
From thehappyfoodie.co.uk
Total Time 1 hours 10 minutes
  • 1. Heat the butter in a large frying pan over a medium high heat. Add the leek chunks and cook them until they start to soften and brown around the edges.

    2. Add the mushrooms and bacon to the pan, and continue to cook until the bacon has cooked through and the mushrooms have softened and started to brown. While they are cooking, toss the chicken in the flour with a generous amount of salt and pepper.

    3. Add the chicken and flour mixture to the pan, and stir in until the flour has formed a very thick paste. Depending on how much chicken you're using, the pan may be getting a bit full at this point, but don't worry! It won't affect the flavour and nothing will over- or undercook.

    4. Stir in the stock, followed by the cream and white wine or water. Bring to the boil, then reduce the heat to low and allow the sauce to bubble away until it is a little thicker than a pie filling would usually be. From start to finish, the filling should take about 20 minutes to cook.

    5. Remove the pan from the heat and leave the filling to cool a little. Preheat the oven to 200°C/400°F/Gas mark 6 and place a metal baking tray in the oven to heat up too. Baking the pie on a preheated metal tray will help you avoid a soggy bottom.

    6. Halve the pastry block. Using a rolling pin or a bottle of wine, roll out one of the halves on a clean work surface (sprinkled with a little flour) until it is thick enough to line a 22cm pie dish, or any other ovenproof dish you could line and top with pastry, and big enough to hold the pie filling. Line the dish with the pastry. I've found the easiest way to do this is to slide your rolling pin or wine bottle under the pastry sheet to help you lift the pastry up so you can slide the pie dish underneath. Don't worry if you don't get it first time; it takes practice!

    7. Roll out the other half of the pastry block so it is big enough to top the pie. Spoon the pie filling into the dish. 

    8. Brush the edges of the pastry with the milk, and lay the second pastry sheet on top. Lift the pie up in the air. This makes it easier to slice the excess pastry off from around the sides of the pie dish. Make a thumbprint pattern around the edge of the pie to seal the pastry. You can use any pastry scraps to decorate the top.

    9. Brush the pie lied with milk, and bake it in the oven for 25 minutes until the pastry is golden. Leave the pie to stand for 10 minutes before serving.

See details


LEFTOVER TURKEY AND LEEK PIE RECIPE | JAMIE OLIVER RECIPES
This comforting pie with homemade gravy turns leftover turkey meat into a real crowd pleaser
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine british
Calories 628 calories per serving
    1. For this recipe, you will need 800 g cooked white turkey meat, torn into big chunks.
    2. This is dead simple, completely versatile and absolutely gorgeous. It’s not a pretty-boy pie; it’s a proper, old-school pie that everyone will be over the moon to see on the table. I’m putting leftover white turkey meat to good use here, but you could also mix brown meat in there too.
    3. Preheat your oven to 190°C/375°F/gas 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t catch. There’s going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they’re done.
    4. When your leeks are ready, add the turkey meat to them and stir. If you’ve got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
    5. Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it’s about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don’t worry if a few bits stick out here and there.
    6. Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper and everyone’s happy!
See details


LEFTOVER ROAST CHICKEN PIE RECIPE | STUDENT EATS
This comforting recipe for a delicious chicken pie is great for student cooks or anyone cooking on a budget, as you can make the most of your leftover roast chicken or bulk it up with extra veg.
From thehappyfoodie.co.uk
Total Time 1 hours 10 minutes
  • 1. Heat the butter in a large frying pan over a medium high heat. Add the leek chunks and cook them until they start to soften and brown around the edges.

    2. Add the mushrooms and bacon to the pan, and continue to cook until the bacon has cooked through and the mushrooms have softened and started to brown. While they are cooking, toss the chicken in the flour with a generous amount of salt and pepper.

    3. Add the chicken and flour mixture to the pan, and stir in until the flour has formed a very thick paste. Depending on how much chicken you're using, the pan may be getting a bit full at this point, but don't worry! It won't affect the flavour and nothing will over- or undercook.

    4. Stir in the stock, followed by the cream and white wine or water. Bring to the boil, then reduce the heat to low and allow the sauce to bubble away until it is a little thicker than a pie filling would usually be. From start to finish, the filling should take about 20 minutes to cook.

    5. Remove the pan from the heat and leave the filling to cool a little. Preheat the oven to 200°C/400°F/Gas mark 6 and place a metal baking tray in the oven to heat up too. Baking the pie on a preheated metal tray will help you avoid a soggy bottom.

    6. Halve the pastry block. Using a rolling pin or a bottle of wine, roll out one of the halves on a clean work surface (sprinkled with a little flour) until it is thick enough to line a 22cm pie dish, or any other ovenproof dish you could line and top with pastry, and big enough to hold the pie filling. Line the dish with the pastry. I've found the easiest way to do this is to slide your rolling pin or wine bottle under the pastry sheet to help you lift the pastry up so you can slide the pie dish underneath. Don't worry if you don't get it first time; it takes practice!

    7. Roll out the other half of the pastry block so it is big enough to top the pie. Spoon the pie filling into the dish. 

    8. Brush the edges of the pastry with the milk, and lay the second pastry sheet on top. Lift the pie up in the air. This makes it easier to slice the excess pastry off from around the sides of the pie dish. Make a thumbprint pattern around the edge of the pie to seal the pastry. You can use any pastry scraps to decorate the top.

    9. Brush the pie lied with milk, and bake it in the oven for 25 minutes until the pastry is golden. Leave the pie to stand for 10 minutes before serving.

See details


LEFTOVER CHICKEN CROQUETTES RECIPE | ALLRECIPES
I used leftover Huli Huli chicken (Hawiian flavors) so needed to adjust the recipe to match the chickens flavor. I added carmalized onions, roasted red peppers, chipotle pepper, garlic, cumin, salt, …
From allrecipes.com
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LEFTOVER ROAST CHICKEN SOUP RECIPE | ALLRECIPES
A leftover chicken, a couple of carrots and potatoes, some green beans, and an onion are all you need. Serve with fresh rye bread. Whole peppercorns and bay leaves give their distinctive flavors to this simple but delicious chicken soup recipe.
From allrecipes.com
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EASY CHICKEN CHILI RECIPE - HEALTHY RECIPES BLOG
Feb 14, 2022 · This easy chicken chili recipe is perfect for using up leftover cooked chicken. It's hearty, tasty, and very filling!. You can top it with your favorite toppings, including sour …
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BEST LEFTOVER CHICKEN RECIPES - COOKED CHICKEN RECIPES
Aug 27, 2021 · Chicken, ham and sweet potato enchiladas recipe-Best leftover cooked chicken recipes A triple-tested recipe perfect for a midweek chicken fix. Recipe: Chicken, ham and sweet …
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12 EASY LEFTOVER ROAST CHICKEN RECIPES - EASY PEASY FOODIE
Feb 01, 2018 · How to adapt using leftovers: For leftover chicken risotto, simply use leftover chicken instead of leftover ham. Otherwise follow the recipe exactly as written. (And if you don’t like sprouts just leave them out!) Total time using leftovers: 30 minutes Use 200g/7oz leftover roast chicken…
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20+ EASY LEFTOVER ROAST CHICKEN RECIPES | MYRECIPES
Feb 26, 2020 · Got leftover roast chicken? We've got you covered. From simple soups (like this classic Roasted Chicken Noodle and this healthy Chicken Soup with Kale, Ginger, and Sumac, which was designed with leftovers in mind) to picnic-perfect pasta salads (we love this vibrant Spring Pea and Pasta Salad with Chicken and Asparagus), these roasted chicken recipes …
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RECIPES USING LEFTOVER ROTISSERIE CHICKEN - THE SPRU…
May 28, 2021 · These rotisserie chicken recipes show you lots of creative ways to use leftover rotisserie chicken.Of course, you don't have to use a store-bought rotisserie chicken to make these recipes (though they are convenient). If you happen to have leftover chicken breasts or leftover baked chicken, you can use that in any of these leftover rotisserie chicken recipes.
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12 EASY LEFTOVER ROAST CHICKEN RECIPES - EASY PEASY FOODIE
Feb 01, 2018 · How to adapt using leftovers: For leftover chicken risotto, simply use leftover chicken instead of leftover ham. Otherwise follow the recipe exactly as written. (And if you don’t like sprouts just leave them out!) Total time using leftovers: 30 minutes Use 200g/7oz leftover roast chicken…
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LEFTOVER CHICKEN PASTA BAKE RECIPE - NETMUMS
Guest. I found this recipe on here ages ago and we have it a lot, it's yummy, quick and easy, thank you. I don't look at the recipe anymore, just make my white sauce, bung in any leftover chicken …
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20+ EASY LEFTOVER ROAST CHICKEN RECIPES | MYRECIPES
Feb 26, 2020 · Got leftover roast chicken? We've got you covered. From simple soups (like this classic Roasted Chicken Noodle and this healthy Chicken Soup with Kale, Ginger, and Sumac, which was designed with leftovers in mind) to picnic-perfect pasta salads (we love this vibrant Spring Pea and Pasta Salad with Chicken and Asparagus), these roasted chicken recipes …
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May 28, 2021 · These rotisserie chicken recipes show you lots of creative ways to use leftover rotisserie chicken.Of course, you don't have to use a store-bought rotisserie chicken to make these recipes (though they are convenient). If you happen to have leftover chicken breasts or leftover baked chicken, you can use that in any of these leftover rotisserie chicken recipes.
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Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes. Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken …
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