In the weeks before Pesach when we are all busy sorting and cleaning, no one wants to spend too long in the kitchen, slaving over a hot cooker. These dishes should free up some more time for the essential Pesach cleaning.
Day 1: Roast Chicken
When you are roasting chickens, double up the amount and put the leftovers in the fridge. This can then be used for the following 2 days meals
Day 2:Â Stir Fried Chicken
Take half of the leftover chicken and dice it. Stir fry in a wok (if possible), whatever vegetables you like… I use carrots, leeks, peppers, green beans etc. Add the chicken, 1 cup raw rice, turmeric, smoked paprika, salt, garlic powder and 2 soup cubes. Cover with 2 – 3 cups of water, stir and cook on a low flame until all the water is absorbed. If cooking for a larger family, then adjust the vegetables, rice and water accordingly. This is a very filling meal that I serve in a bowl
Day 3:Â Chicken Salad
Dice up the rest of the chicken to make a chicken salad. Check and slice lettuce, cube cucumbers, dice peppers, cut cherry tomatoes in quarters, chop up some baby corn, pickles and olives. Toss all together. Make your favourite salad dressing and pour it over just before serving. You can also sprinkle croutons or toasted seeds on top for more texture.
Dressing suggestions:Â Mayonnaise, cider vinegar and a little sweetener or mustard, mayonnaise and a little lemon juice.
You have only had to roast chicken once to get 3 days full meals.
“BETAYAVON”
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Bayla Brownhttps://theupliftmagazine.com/author/bayla-brown/
