SUMMER CHICKEN TACOS

the best way to use up your leftover roast chicken

The key to having fun while cooking in the summer is really to just do less. Produce is at its best this time of year, the fruit is sweet, jammy and ripe, it needs very little doing to it, same goes for vegetables. And really if you’re cooking meat or fish, all you need to worry about is seasoning well and getting it good and charred. If you made my summer roast chicken recently, or you’re planning to, you may well have some leftover meat on the bird, and this is the best way to use it up. Really you can use any leftover meat or fish, with just a few simple ingredients you can have yourself a delicious taco party in under ten minutes. I love this kind of cooking, using up things you already have, making the most of your time and your energy, and rewarding yourself with a completely delicious meal.

I am in the midst of preparing for my US tour and will be setting off on Friday for Edinburgh first, for the last of my UK tour events, where I’ll be cooking a lunchtime supper club at the wonderful Elliot’s - there are a couple of tickets left which you can book here if you’d like to join us, and if you are stateside you can book the NYC, LA and SF events here.

Like with any big trip, I am doing my best to use up what I have in the fridge before I go. I enter an almost competitive like state with myself where I try my best not to buy a single ingredient in the days leading up to leaving. I would argue it’s where some of my best ideas come from in the kitchen. When I have a few limitations on what I can cook with, I find that I muster up creativity from hidden depths and it gives me great joy. This kind of cooking really speaks to my nonna spirit and reminds me of a brilliant book that I feel all cooks should read, An Everlasting Meal by Tamar Adler. If you are looking for a food centric summer read, this is my top recommendation followed by Tart by Slutty Chef and I Regret Almost Everything by Keith McNally.

Now let’s make some tacos.

Sending love, Rosie x

SUMMER CHICKEN TACOS

These tacos are simplicity incarnate, you can use any cooked protein for the filling, I just happen to think that leftover roast chicken is the best. Use your favourite chilli crisp oil here, or if you’re not a chilli oil fan (why not?!) you could substitute with hot sauce, harissa or chipotle mayo.

500g leftover roast chicken, rotisserie chicken, or two cooked chicken breast shredded

2 tbsp chilli oil, I use White Mausu Peanut Rayu 

4 small shallots, finely diced

2 jalapeño chilis, finely diced

A small bunch of coriander, roughly chopped

3 limes, one juiced, the others cut into wedges for serving

10 soft flour tacos

200g sour cream 

50g salted peanuts, roughly chopped

1. In a medium mixing bowl, toss the shredded chicken with the chilli oil.

2. In a small bowl, combine the diced shallots, jalapeños, coriander and the juice of one lime with a pinch of salt. Set to one side.

3. Heat the tortillas in a hot dry frying pan until charred on each side and piping hot.

4. Assemble your tacos starting with the tortilla, adding a dollop of sour cream, a handful of chicken and topping with the salsa and a squeeze of fresh lime.

THAT’S IT. The simplest and most delicious use for your leftover chicken.