Serves 4
This recipe is for using up your left over roast chicken and veg from a Sunday roast. It keeps well in the fridge for a healthy but warming winter mid week lunch.
Ingredients
- Left over Roast Chicken, we used 1 leg and 1 breast which was marinated in our Chicken Shish Marinade (see One Pan Roast Recipe)
- 1tbsp Olive Oil
- 1 Small Onion, diced
- 1.5 Carrots, halved lengths ways and then chopped into 0.5cm pieces
- 1/2 White cabbage, sliced
- 900ml Chicken Stock
- 1tsp Salt
- 1.5tsp White pepper
To Serve
- Pitta Bread
- Your favourite pickled veg (we love chillies, gherkins and cabbage)
Cooking Instructions
- Heat the olive oil in a large saucepan on a medium heat, add the onion and sauté for a few mins until softened.
- Add the carrots and cabbage to the pan, along with the salt and white pepper and cook for another 8mins. Meanwhile, shred the chicken up into bitesize pieces.
- Pour the chicken stock into the pan and bring to the boil, add the shredded chicken and then reduce to a simmer. Leave to simmer for 30mins.
- Once the veg has softened but the carrots still have a slight bite, turn off the heat. Taste and season with any more salt and pepper if needed.
- Serve in a bowl with a toasted pitta bread and pickles. Enjoy!
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