This recipe is a quick 'n easy way to 'doll up' your chicken for Shabbos supper and an even easier way to turn it into a delicious salad the next day for lunch! It's as simple as ordering pre-cooked chicken!
2 x ready cooked flame grilled spatchcock chickens each cut into 10 portions - I prefer flame grilled but BBQ (Rotisserie) works as well.
- 1 heaped Tbsp grated fresh ginger
- 1 tsp crushed fresh garlic
- 1/3 cup sesame oil (good to do oil first so that honey pours out of cup easily)
- 1/3 cup honey
- 1/3 cup soy sauce
- 1/3 cup sweet chilli sauce (I like Wellingtons)
- Juice and grated rind of 1 lime
- 1/3 cup tomato sauce / ketchup
- 1 tsp hot chilli sauce (optional)
Combine all the sauce ingredients (above) until well blended.
On the day you need chicken, remove from refrigerator/freezer. Don't leave them in the fridge more than a day or two. With chicken, it's safer in the freezer.
Place the chicken into roasting dish or aluminium disposable foil tray.
Cover chicken with sauce and cover with foil and warm through.
Sprinkle with 'zhoozhing it up' ingredients below.
Serve with Basmati rice and your favourite vegetables.
"ZHOOZHING IT UP" INGREDIENTS (Just before serving)
Handful of toasted sesame seeds to sprinkle on top.
Chopped fresh coriander/spring onion to sprinkle on top. (place some aside for salad the next day)
Roughly chopped toasted, salted cashew nuts to sprinkle on top.
1 large fresh pineapple (cut in half lengthwise - keep the other half for the salad dressing below*)
Slice this pineapple half lengthwise into long strips and fry in non-stick frying pan or griddle pan until golden brown. Cut it into thiner strips and keep it to "spruce up" chicken dish when you sprinkle over the rest of the ingredients.
Lunch will be a breeze if you make sure you have some chicken left over from your Shabbos Supper. You don't want your guests leaving your Shabbos table still hungry G-d Forbid!! So perhaps you should increase your chicken order!! It's as easy as cutting the chicken into bite sized pieces and placing it over crispy greens. Now, here's where the fusion comes in - the salad dressing includes ingredients that you would never imagine working so well together. Just like the 'Tastes of Shabbos' from all over the world coming together, so does the salad dressing!
FUSION CHICKEN SALAD
- 250g favourite salad greens
- 1 English cucumber cut julienne style
- 2 avocados, peeled and sliced
- 1 red onion peeled and finely sliced julienne style
- 1 red pepper, deseeded and finely shredded
OPTIONAL SALAD EXTRAS TO "ZHOOZH IT UP" A LITTLE!
- 2 large carrots cut Julienne style
- Handful of snap peas
- Large handful bean sprouts
- Water chestnuts (tinned)
- Handful Bamboo shoots
- Handful fresh baby corn spears
- Toasted cashew nuts for sprinkling
- Toasted sesame seeds
- Handful of chopped coriander/Italian parsley
- 1/2 pineapple roughly chopped (other half of pineapple kept from above chicken dish*)
- 1 small red paprika pepper (seeded and roughly chopped)
- 1 hot chilli pepper (optional, but some like it hot)
- 1/3 cup sweet chilli sauce
- 1/3 cup apple cider vinegar
- 4 Tablespoons honey
- 1 tsp mustard powder
- 1/3 cup oil
- 1/3 cup water
- 2/3 cup mayonnaise
Combine all the above ingredients together with a hand blender/liquidizer or in a food processor until completely smooth.
Place lettuce greens and salad ingredients onto platter, add cubed chicken pieces, pour over salad dressing and sprinkle with fresh coriander and cashew nuts.
Sharon Lurie is the author of two award-winning, best-selling cookery books, 'Cooking with the Kosher Butcher's Wife' and 'Celebrating with the Kosher Butcher's Wife'. She is a food consultant, writes for various local and international magazines and has her own cooking show on Chai FM.
As a butcher's wife, she has 'shechted' the old myth that kosher meat is tough, dry and boring