Indian Spiced Leftover Roasted Chicken Bowls

Make the Most of Leftover Roasted Chicken with these Quick and Flavorful Bowls

INGREDIENTS:

1 3/4 C shredded roasted chicken

Spice mix consisting of 1/8 teaspoon each of cumin, coriander, and ginger powder, then a sprinkle of chili flakes to taste

¼ teaspoon garam masala to finish

pepper (use more to taste)

1 T mild olive oil (or use chili oil for a kick)

1 large heirloom tomato diced

1/3 yellow pepper diced

1/3 large jalapeño diced

½ t grated fresh ginger

½ t grated fresh garlic

¼ C fresh chopped cilantro, divided

3 ounces plain Greek yogurt

1/3 C Jasmine Rice cooked in 2/3 Cup water

1/3 C golden raisins

¼ t grated nutmeg

½ t kosher salt + ¼ black

Lime wedges to garnish

METHOD:

• Mix spice mix in a bowl leaving the garam masala for mixing in at the end and set aside.
• Add the rice, water, raisins, and nutmeg to a saucepan. Bring to a boil and then cover. Remove from heat and let stand for 20 minutes. Keep lid on until ready to serve.
• In a large sauté pan heated to high heat, add the oil. Then add the tomatoes, peppers, and jalapeño. Sauté for about 2 minutes until they start to become transparent. Add the ginger and garlic and stir for 30 seconds. Lower heat slightly and add the chicken and stir. Now add the spice mix and combine. Then add the yogurt and mix all together. Mix in half the chopped cilantro and the salt and pepper.
• Serve over the raisin rice and garnish with a lemon wedge and more of the fresh cilantro.