Rotisserie chicken 7 ways

INGREDIENTS:

• 1 whole rotisserie chicken
• 2 fresh baguettes, halved
• 70 g sliced Coppa ham
• 2 ripe tomatoes, sliced
• 1 iceberg lettuce, torn
• mayonnaise for topping
• salted crisps for serving

COOKING INSTRUCTIONS:
Remove the chicken from the bone, then shred.

Fill the baguettes with the shredded chicken, slices of Coppa and tomato, and torn lettuce.

Top each with a dollop of mayonnaise then season to taste. Serve with salted crisps.

Serves: 4 | Preparation time: 15 minutes  \ Cooking time: 5 minutes

INGREDIENTS:

• ½ cup coconut cream
• 2 t fish sauce
• 4 t soya sauce
• 4 t fresh ginger, grated
• 2 nests medium egg noodles, cooked
• 1 Mediterranean cucumber, sliced into thin ribbons
• 30 g baby herb leaves
• 2 spring onions, sliced
• 1 fresh mango, sliced
• 1 rotisserie chicken, portioned

METHOD:

1. Combine the coconut cream, fish sauce, soya sauce and ginger and set aside to infuse.
2. Twist the noodles and the cucumber ribbons into bunches and divide between 4 plates.
3. Top with baby herb leaves, spring onion, mango and add the chicken pieces.
4. Spoon over the dressing and season to taste.

INGREDIENTS:

• 125 g barley
• 1 T parsley, roughly chopped
• 1 T mint, roughly choppedd
• 1 pomegranate, seeded
• 150 g Kalamata olives, pitted
• 1 red onion, finely sliced
• 100 g Woolies barrel-aged feta
• ½ lemon, juiced
• 2 tsp ground cumin, lightly toasted
• 2 tsp ground cinnamon, lightly toasted
• 4 T extra virgin olive oil
• 1 Woolies rotisserie chicken

METHOD:

1. Cook the barley in a saucepan of boiling water for 20 minutes, or until tender. Drain. 
2. Place the barley in a mixing bowl with the parsley, mint, pomegranate rubies, olives, red oniion and feta.  Pour over the lemon juice and scatter over the cumin and cinnamon. Drizzle over the olive oil, season to taste and toss.
3. Joint the chicken and place on a large serving dish. Serve with the salad.

INGREDIENTS:

• 4 T olive oil
• 200 g Roma tomatoes, halved
• 2 whole red chillies
• 250 ml Woolies mild or hot peri-peri sauce
• 1 rotisserie chicken, jointed
• 4 T parsley, roughly chopped

METHOD: 

1. Preheat the over to 180 ºC.
2. Heat the oil in a pan over a medium heat and add the tomatoes. Once the skins have begun to char slightly, add the chillies and peri-peri sauce. Toss and pour into a large ovenproof dish.
3. Bake for 20 minutes, or until the tomatoes are soft. Season, then add the chicken and coat in the sauce. Garnish with the parsley.

Serves: 4  | Prep time: 25 minutes  | Cooking time: 15-20 minutes

INGREDIENTS:

• 6 potatoes, halved
• 3 Tbsp olive oil, to drizzle
• a pinch sea salt, plus extra to taste
• black pepper, ground
• 2 egg yolks
• 4 cloves garlic cloves, finely chopped
• 1/2 lemon, cut into 8 slices for garnishing
• 15 ml canola oil, plus extra for greasing
• 70 g baby cos lettuce, for serving
• 1 whole rotisserie chicken, cut into portions

METHOD:

1. Pre-heat the oven to 200°C. Toss the potatoes in the olive oil and sea salt and place on a baking tray. Roast for 30 minutes, or until crisp and golden.
2. To make the mayonnaise, whisk the egg yolks, garlic and lemon juice, then add the canola oil in a slow, steady stream, whisking continuously.
3. Mix the potatoes with the mayonnaise and season to taste.
4. Arrange on a platter with the baby cos lettuce and chicken portions.

Serves: 6  | Prep time: 20 minutes  | Cooking time: 30 minutes

INGREDIENTS:

• 4 T canola oil
• 250 g mushrooms, sliced
• 1 T butter
• 200 g leeks, sliced into rounds
• 125 ml dry white wine
• 250 ml cream
• 1 large free-range rotisserie chicken
• 500 g good-quality puff pastry
• 1 free-range egg, beaten

METHOD:

1. Preheat the oven to 180 ºC.
2. Heat half the  canola oil in a pan over a high heat and sauté the mushrooms in two batches, using the remaining canola oil for the second batch. Remove from the pan and set aside.
3. Heat the butter in the same pan. Sauté the leeks until soft, return the mushrooms to the pan and add the white wine. Reduce the wine by half, then add the cream and stir to combine. 
4. Tear large pieces of the rotisserie chicken into the cream sauce. Season to taste and stir gently, taking care not to break the chicken into smaller pieces.
5. Transfer the filling to a large pie or ovenproof dish and cover with the puff pastry. Brush with the beaten egg and bake for 30 minutes, or until the pastry has risen and is golden.

• Chilling the puff pastry before baking firms up the butter in the pastry and will ensure that it rises well and will not shrink while baking.
• Woolies ready-made puff pastry is legendary and should always be in your freezer (though if it's rolled, take it out the night before so that it has time to defrost). 

Serves: 4 | Prep time: 20 minutes  | Cooking time: 1 hour

INGREDIENTS:

• 1 onion, finely chopped
• 2 chillies
• 2 garlic cloves, chopped
• 2 x 400 ml cans, chopped tomatoes
• 1½ T cumin
• 1½ T coriander
• 1 tsp cinnamon
• 1 rotisserie chicken
• 2 x 400 ml red kidney beans
• 125 ml red wine vinegar
• 1 red onion, sliced
• 12 taco shells
• fresh lime juice, squeezed

METHOD:

1. Fry 1 finely chopped onion with one or two chillies and 2 cloves chopped garlic for 5 minutes until softened.
2. Add 2 x 400 ml cans chopped tomatoes, 1½ T cumin, 1½ T coriander and 1 tsp cinnamon. 
3. Stir, then simmer for 30 minutes. Season to taste and add the shredded meat of 1 rotisserie chicken and 2 x 400 ml cans red kidney beans, drained, then simmer for a further 5 to 10 minutes.
4. Meanwhile, bring the 125 ml red wine vinegar to a gentle simmer and add 1 sliced red onion. Simmer for 2 minutes until the onions soften slightly and take on a lovely pink colour. Remove from the heat and allow to cool.
5. Heat 12 taco shells in a preheated oven for 4 to 5 minutes, until warmed through and crunchy. 
6. Serve the chicken con carne with fresh coriander, pink pickled onions, slow-roasted tomatoes and peppers and sour cream.
7. Spoon guacamole over the assembled tacos and season with freshly ground black pepper and a squeeze of fresh lime juice.