Tonight you're getting a two for one WCW. I bought a rotisserie chicken on Monday, and made two meals out of it. The first, which we had tonight, came from this month's cookbook Crazy Plates. It's one of my regular books, but I used it tonight because I found a recipe for which I had all the ingredients.
One Flew over the Couscous Nest
4 boneless skinless chicken breasts, cut into bite sized pieces
1 tbsp ground gingerroot
2 cloves garlic, minced
1 cup each chopped onions and chopped red bell pepper
1 tsp each ground coriander and curry powder
1/2 tsp ground cumin
1/4 tsp cinnamon
1 1/2 c chicken broth
3 c peeled, cubed sweet potatoes
1 c couscous
2 tbsp orange juice concentrate
3/4 c light coconut milk
2 tbsp each cornstarch and chopped fresh cilantro
Heat olive oil and add chicken, ginger and garlic. Cook and stir until chicken is no longer pink (Since I used cooked chicken, I just sauteed the garlic and ginger with the onions). Add onions and pepper and cook 3 minutes. Stir in spices and cook for 1 more minute. Add broth and sweet potatoes. Bring to a boil then reduce heat, cover and simmer until potatoes are tender.
Meanwhile, prepare couscous per directions, but add orange juice concentrate to couscous before adding water.
Combine coconut milk and cornstarch until smooth. Add to chicken and veggies along with cilantro. Increase heat and cook until thickened. Serve over fluffed couscous.
Verdict: I didn't make the couscous. I thought I had some, but then remembered it went out with the last canned food drive that came by. So, we had it with pita. It was good, but needed a bit of salt, and wasn't quite as flavourful as expected. Graeme didn't think much of it and is in the process of heating up some chowder.
Bonus WCW meal!! Whenever we have a rotisserie chicken, I make my 'not so heavy chicken enchiladas'. I can't call them 'light' because they aren't exactly low calorie. But they aren't as dense or heavy feeling as enchiladas usually are. And they are easy.
Not-so-heavy Chicken Enchilladas
About half the meat from a rotiserrie chicken, chopped
2 green onions, sliced
1 c sour cream
1 tsp cumin
handful of cocktail tomatoes, halved
bunch of cilantro, chopped
Combine chicken, onions, cilantro, sour cream, tomatoes and some of the grated cheese. Pour a bit of salsa into the bottom of a baking pan and spread around. Place a few tablespoons of chicken mixture into a tortilla and roll up, placing seam side down in baking dish. Continue until all chicken mixture is used. Pour additional salsa on top of tortillas and top with cheese. Bake in 350 oven until hot and melty.
These might suck made with totally inferior canadian tortillas. My only advice is to come to Texas and import real tortillas.