You’d’ve (say what?) had this recipe sooner if my husband hadn’t left last week’s roast chicken dinner out on the counter all night. Nothing like blaming someone else right?
But instead of getting out my homemade background (go me!), truffling out my favourite bowl from the pile and dusting off the camera lens, there I was throwing half a pasture-raised chicken into the compost instead. And crying buckets over it as you can imagine.
It didn’t stay there long mind you. Not once I realised that Alfie (the cat – not my husband!) had uncurled himself from my bed and buried his head down amongst the collard stalks and egg shells, in search of what should have been on my photography set.
I’ve been making this kind of meal with chicken leftovers for months now but I can’t keep leaving you out. It’s kind to share. So your luck’s in. Time to get your pinny on, grab your cleanest pan and turn up the burner. I’m sharing it now. Because leftover roast chicken with dried up breast meat and salad gets a smidge dull after – ahem – the first time.
Now, I use this recipe as a basic template and often switch the herbs and spices around. We AIP-ers gotta find our fun from somewhere let’s be real here. So sometimes I might throw in some cumin, ground coriander, and fenugreek leaves (love, love, love). Fenugreek leaves are AIP compliant, but the others are Stage 1 reintroductions, just so you know. But this recipe includes my all-time (and much depended on) flavour blend – Herbes de Provence. Check it out – it’s a combo that goes with EVERYTHING!
Quick Shredded Chicken Provencal
Print the recipe here!
2 tablespoons solid fat, such as lard or coconut oil
2 medium carrots, grated
2 stalks celery, sliced
1 small fennel, chopped
1 leek, sliced
2 teaspoons dried Herbes de Provence
1 cup sweet potato purée (or pumpkin purée for GAPS/SCD)
2+1/2 – 3 cups broth (or water)
generous pinch Himalayan pink salt
12 oz shredded leftover roast chicken
3/4 cup chopped flat leaf parsley
a few fennel fronds
Cauli rice –
2 tablespoons solid fat
medium head of cauliflower, riced
Heat the fat in a large saucepan and add the veggies. Stir well to combine, and sauté on low heat for 8 minutes until softened.
Stir in the dried herbs followed by the sweet potato purée, 2+1/2 cups of the broth and a pinch of salt. Turn up the heat and bring to a simmer. Continue simmering for 10 minutes.
Add the shredded chicken, with the extra broth if needed, and continue cooking until hot.
Meanwhile cook the cauli rice. Heat the fat in a large sauté pan or frying pan and add the riced cauliflower and a pinch of salt. Sauté on a low-medium heat for 4-5 minutes until tender.
Remove the chicken from the heat, add more salt if needed, and stir in the parsley and fennel fronds.
Divide the cauli rice between plates and spoon the chicken mixture over the top.