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Three Ways With Chicken

 

Chicken, Kumara & Mustard Pies

If you have leftover cooked chicken OR just a couple of chicken breasts that need to go a little further, this pie is your go-to!

Pie Cases: 2 sheets savoury short crust pastry OR 1 sheet of shortcrust for the bottom and 1 sheet of flaky pastry for the top.

Dust your bench with flour and roll pastry to about 3 mm thickness.

Cut out the bottom from one sheet to fit and line a large pie tin (or make 4 small individual ones).  With the other sheet cut the top or again use one large.  Preheat your oven to 200 (or follow instructions on packet)

MethodPop the oil and butter in a saucepan, when bubbling, add the onion and diced kumara.  Cook until the onion is soft and glossy – 5 minutes. 

Sprinkle over flour and cook for 1 – 2 minutes.

Increase the heat and slowly pour in the stock.  Simmer until thick, remove from the heat add cooked chicken, peas, yogurt and mustard mix well.  Remove from heat and allow to cool for 5 minutes. If you have any fresh herbs in the garden, especially thyme or rosemary, chop and chuck in.

Fill the pastry case, with a little milk paint the edges and pop the top on.  Seal with a fork or your finger. Bake until golden, about 20 minutes.

Jax Says : If you like a little heat, add 1 tbsp spice mix, when cooking the kumara and leave the mustard at the end.  This pie recipe is also fabulous with an assortment of veggies.  Choose your family favourites to replace the kumara. Also, sour cream is a lovely alternative to yogurt in this recipe.

 

Storage: make, bake, cool and freeze.

Serves: 4
Prep: 10mins
Dietary: Meat
Cook: 25mins

Ingredients

  • 2 sheets savoury short crust pastry OR 1 sheet of shortcrust for the bottom and 1 sheet of flaky pastry for the top
  • Drizzle olive oil

  • Knob of flavoured margarine

  • Bunch fresh coriander, washed

  • 1 onion, finely chopped

  • 1 1/2 cups kumara, diced

  • 2 tbsp flour

  • 300ml chicken stock

  • 2 cups cooked (or smoked) chicken

  • 1 cup peas

  • 60g yoghurt

  • 2 tbsp mustard

Chicken and Mango Salad with Crispy Noodles

This is one of those pantry – chuck togethers – that makes you smile because it’s so simple, but the flavours together are divine. Plated or packed lunch OR a BBQ side, up to you.

Method: Spoon the mayonnaise onto a large platter or serving bowl, season with salt and pepper.  Add the mixed herbs, lemon & mango juice, onion and chicken. 

Mix well so everything is coated.

Add the chopped mango, half the crispy noodles, salad leaves and most of the coriander.  Mix well.

Garnish with the remaining noodles, nuts / seeds and coriander leaves.

Serve: Mango takes this salad up a notch, however you don’t have to use it.  Cheese is good or if you have it a couple of slices of crispy bacon.  Also, if you have someone with allergies, use sunflower seeds instead.  For extra nutty flavour, toss into a frying pan and slowly toast, over a medium heat until they’re a golden brown.  Delicious.

Jax Says:  This dressing is a fabulous alternative for a general green salad : tomatoes, onions, celery, avocado, leaves, cucumber, herbs and something crunchy, don’t forget texture.

Serves: 4
Prep: 10mins
Dietary: Salad
Cook: 0mins

Ingredients

  • 1/2 cup mayonnaise
  • 1 tsp mixed herbs
  • 1 tbsp lemon juice
  • 1 tbsp mango juice from tin
  • 2 spring onions chopped (or half red onion)
  • 2 cups cooked chicken
  • 1/2 tin mangos, drained and chopped
  • 1/2 packet crispy noodles
  • Enough salad leaves x 4 people
  • Handful fresh coriander leaves chopped
  • 1/4 cup nuts (peanuts, cashew, walnut) chopped or sunflower seeds
  • Salt and pepper

Chicken, Chickpea and Spinach Soup

An easy to prepare wholesome soup filled with texture and flavour.

Method: Pour the oil into a medium sized saucepan, add the butter, when bubbling, add the onion, garlic, spices and thyme / herbs.

Cook gently until the onion is soft and the mixture is fragrant.

Add the chickpeas, stir with the onion mixture and cook for a further 4 minutes.

Add the chicken, creamed corn and chicken stock. 

Bring to a boil, then simmer for 5 minutes. 

Add the spinach and cook for a further 2 minutes.

Remove from heat and serve with a drizzle of milk, coconut milk or cream.

Jax Says: If you don’t have chickpeas use chopped potatoes instead and chard / silver beet instead of spinach.

Storage: when making any soup I like to make a double batch.  Empty plastic milk jugs are perfect to store soup.  Easy to defrost and pour. If you’re going camping, a frozen jug of soup will keep everything in your chilli bin cold and be ready to pour, heat and eat once your tent is erected – ding! dong!

Serves: 2
Prep: 5mins
Dietary: GF
Cook: 20mins

Ingredients

  • 1 drizzle oil
  • knob of flavoured margarine
  • 1 onion, finely chopped
  • 1 clove garlic, crushed (or tbsp garlic paste)
  • 1 tbsp jar flavour spices
  • 1 tsp dried thyme or herbs
  • 1 tin chickpeas, drained
  • 2 cups cooked chicken, diced
  • 1 tin creamed corn
  • 500ml chicken stock
  • 2 handfuls fresh spinach, washed

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