A new spin on rotisserie

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This article was published 22/07/2015 (3726 days ago), so information in it may no longer be current.

It’s 6 p.m. on a Wednesday, smack in the middle of a tough week, and you need to make dinner. What do you do?

If you’re like thousands of Canadians, you pick up a rotisserie chicken at the supermarket.

Eric Akis understands the appeal. The Victoria-based food writer’s latest recipe collection, The Great Rotisserie Chicken Cookbook (Random House Canada, 202 pages, $24.95), is a response to the growing popularity of the grocery-store bird.

“I would call it a convenient comfort food,” Akis says, in a phone interview. “There’s something about the way a rotisserie chicken cooks — the skin, the aroma.

“I think people also see it as nutritious. Unlike some takeout chicken, it’s not deep-fried. And it’s ready to go as soon as you get home.”

Of course, if you’re feeling ambitious, you can make your own rotisserie chicken. Akis starts the book with tips, techniques and recipes for the traditional barbecued version, as well as variations like tandoori and piri piri, the gorgeously spicy Portuguese specialty.

Then there are the leftovers. The bulk of the cookbook deals with dishes that use chopped or shredded cooked chicken meat, taking the basic rotisserie chicken in all sorts of directions.

There are appetizers like potstickers and bruschetta. There are soups — chicken noodle but also hot and sour and mulligatawny — and salads. There are noodle and rice dishes, casseroles and stir-fries.

Akis also taps into a variety of cuisines, from North American fare like a classic hot chicken sandwich to quesadillas, pad Thai, tikka masala and paella. “I had to cull some of my ideas because there just wasn’t enough room,” Akis relates.

Finally, there are chapters on favourite side dishes. “The rotisserie chicken can anchor the meal, but there are some interesting side dishes that aren’t that difficult to make,” Akis points out. “You can add cornbread or potato salad or a nice green salad with bacon bits and homemade ranch dressing.

A trained chef who has been a food writer for the Victoria Times Colonist since 1997, the 53-year-old Akis wants cooking to be accessible. The title of his popular cookbook series is Everyone Can Cook.

The Great Rotisserie Chicken Cookbook continues that approach, with recipes that are fast, easy, inexpensive and versatile. Kind of like rotisserie chicken, in fact.

 

Chicken and Black Bean Chili

30 ml (2 tbsp) vegetable oil

1 medium onion, diced

1 green bell pepper, diced

1 large celery stalk, diced

2 garlic cloves, chopped

1 796-ml (28-oz) can crushed tomatoes

1 796-ml (28-oz) can diced tomatoes

2 540-ml (19-oz) can black beans, drained, rinsed in cold water and drained again

375 ml (1 1/2 cups) beer or chicken stock

500 ml (2 cups) diced rotisserie chicken meat

15 ml (1 tbsp) chili powder

10 ml (2 tsp) ground cumin

5 ml (1 tsp dried oregano

10 ml (2 tsp) hot pepper sauce, or to taste

Salt and freshly ground black pepper to taste

 

Heat the vegetable oil in a large pot or a Dutch oven over medium heat. Add the onions, bell peppers, celery and garlic and cook for 5 to 6 minutes, until the vegetables are softened.

Mix in the remaining ingredients and bring to a gentle simmer. Partially cover and simmer for about 45 minutes, until the chili is richly flavoured, thickened and bubbly.

Makes 8 to 10 servings

Tester’s notes: This is quick, easy basic chili recipe, and you can freestyle with add-ins. I used some chipotle sauce for extra heat and depth.

 

Spicy Chicken, Mango and Cucumber salad

60 ml (1/4 cup) orange juice

30 ml (2 tbsp) lime juice

30 ml (2 tbsp) vegetable oil

250 ml (1 cup) diced rotisserie chicken meat

2 medium ripe mangoes, peeled and sliced

1/4 English cucumber, halved lengthwise and thinly sliced

250 ml (1 cup) finely chopped red bell peppers

1/2 to 1 small hot serrano chili pepper, halved lengthwise, seeds discarded and flesh finely chopped

2 medium shallots, halved lengthwise and thinly sliced

10 ml (2 tsp) finely grated fresh ginger

45 ml (3 tbsp) chopped fresh mint or cilantro or basil

Salt to taste

80 ml (1/3 cup) unsalted roasted peanuts or cashews, coarsely chopped

 

Place all the ingredients in a bowl and toss to combine. Cover and refrigerate for up to 1 hour, then gently toss again before serving.

Makes 8 servings

Tester’s notes: This salad really showcases complementary flavours and textures — sweet and spicy, smooth and crunchy. If you’re picking up a chicken and planning on making this as soon as you get home, make sure to buy a cold chicken.

alison.gillmor@freepress.mb.ca