I’m starting to wonder if leftover chicken recipes are all I have up my sleeve. The blog is inundated with them. This is largely down to the fact that Sunday night roast chicken is a fortnightly treat, thus Monday morning brings with it the promise of leftover goodies. This dish was inspired by a Nigel Slater recipe in the latest Sainsbury’s magazine. Cheers Nige.
2 shallots, peeled and roughly chopped
1 stick celery, roughly chopped
100g brown basmati rice, soaked in cold water
Asparagus, roughly chopped
A handful of cooked prawns
Parsley and mint
Half a lemon
Olive oil, salt, pepper
- Sweat the shallot and celery in olive oil until softened. Drain and rinse the rice under cold running water for a minute or so, before adding to the pan with salt and pepper. Add enough stock to cover by a couple of centimetres, bring to the boil, cover and simmer gently for 25-30 minutes.
- Meanwhile, bring a pan of salted water to the boil and add the asparagus. Simmer for 2 minutes, drain and run under a cold tap for a minute.
- When the rice is cooked add the chicken, asparagus, and prawns, along with some chopped parsley and mint, and a squeeze of lemon juice. Warm through and serve.