We had about 3 cups of rotisserie chicken leftover (mainly bits of breast, backmeat, 2 thighs, and a wing). Loose instructions: first, remove meat from carcass, handshredding into bite-sized pieces. Second, heat a medium nonstick frying pan on medium and spray with a little vegetable oil. Add the shredded chicken, then add 3 Tbsp slivered almonds, 2 Tbsp dried cherries, and 1/8 tsp cinnamon. Lightly saute on medium heat until chicken and almonds are browned and toasted, adding another spray of oil as needed. We served this with oven-roasted fingering potatoes and Korean sweet potatoes. The flavors reminded us a bit of Moroccan pastilla. (Dec. 2020)
Cooking Adventures 