Rotisserie chicken is the hero of short-cut dinners. Pick one up and you’re three quarters of the way to a quick-and-delicious meal, whether the chicken is the center of the plate or shredded for a wrap, salad or bowl
Here are three ways to take this limited-edition Turkish-spiced bird and fly with it:
1. Make a super-easy shwarma by shredding the meat (you can use your fingers, no knife required!) and layering it on flatbread with tahini sauce and a lemony salad of parsley and tomatoes. Serve the carrots on the side, garnished with fragrant mint for extra flavor.
2. Go salad-style by dicing or shredding the chicken and roasted carrots and serving them over baby spinach with raisins or chopped dried apricots, a sprinkling of almonds, and a toothsome grain like quinoa or bulgur. Dress it with a yogurt or tahini dressing (store-bought or homemade).
3. Make a Turkish rice bowl with steamed long-grain rice topped with shredded chicken, chopped roasted carrots, diced cucumber, a scoop of babaganoush, cilantro, mint and chopped pistachios. For a kick, serve it with harissa or Sriracha thinned with lemon juice.
Got leftover meat? It’ll keep refrigerated for about three days so you can enjoy it for lunch (make sure it’s well sealed so it doesn’t dry out). Use it in a tasty wrap like Jamaican Jerk Chicken Wrap or in Spring Rotisserie Chicken Sandwiches or Tarragon Chicken Salad Sandwiches.
And save the bones in a bag in your freezer: Golden Chicken Broth is easy to make and excellent for soups or as a sipping broth.