I want to start by saying – I love a shortcut and you should never be ashamed to take one! Weekly I will buy a rotisserie chicken from the supermarket and put the meat to heaps of uses, it saves so much time and is cost effective. This recipe is super adaptable as by changing the spice mix used I can be transported to any country I like! Leftovers are delicious on a baked potato or in a sandwich the next day, and its also a delicious topped for nachos!
Kids absolutely love the create your own feeling of this, and its great for feeding a crowd as everyone can just choose what toppings they like
Firstly, choose your spice mix, and then you’re good to go – the below are to make a small jar of spice mix that you can keep to use as and when you need, they even work great as a dry rub or as a marinade when mixed with a little olive oil or yoghurt.
** if you don't want to use a homemade spice mix then simply buy a readymade one - I highly recommend GP Spices
Lebanon – serve with flatbreads, Yoghurt, tabbouleh salad and hummus
2 tablespoons each of Ground coriander and cinnamon
2 teaspoons each of ground cumin, ground nutmeg, paprika and black pepper
Greece/Cyprus – serve with flatbreads/pitta, Mint Yoghurt, feta cheese, Greek salad
1 tablespoon each of ground coriander, dried oregano, dried mint, dried parsley
1 teaspoon each of dried Thyme, ground cumin, ground cinnamon
½ teaspoon paprika
Mexico – serve with flour tortillas, Guacamole, sour cream, salsa, grated cheddar, lettuce
2 tablespoons each ground cumin and mild chilli powder
2 teaspoons each garlic powder, onion powder, paprika and dried oregano
1 teaspoon ground black pepper
India – serve with Naan, cucumber, tomato, lettuce and either riata or mango chutney
1 tablespoon each ground coriander and paprika
½ teaspoon each turmeric, ground nutmeg, ground cinnamon, ground cardamom, ground cumin, ground fenugreek and ground ginger
For the chicken
1 rotisserie chicken, meat removed and shredded
2 tablespoon of your chosen spice mix
1 thin sliced onion
1 thin sliced pepper
1 small 200g tin chopped tomatoes
60ml boiling water mixed with 1 chicken stock cube
1 – In a large pan add a little oil and lightly fry the onions and peppers for a few minutes till they’re cooked through, then add the shredded chicken.
2 – Stir in 2 tablespoons of your chosen spice mix and stir to coat.
3 – Pour over the chopped tomatoes and water and season to taste, stir allow to simmer for a 5 minutes till the water has started to evaporate and is almost gone.
4 – Serve with wraps, your chosen sides and favourite toppings.
Note – this recipe will work with a vegan/vegetarian substitute for chicken, but add the water a bit at a time in this case.