Chicken Three Ways

Chef, Emma Morey shares three easy lunch box ideas for the start of 2025

All recipes by Emma Morey

Ingredients:

Preheat an oven to 180 degrees
To a bowl add the pulled rotisserie chicken, chicken gravy, roasted mixed veg and season with salt and pepper, allow to cool fully before moving on to the next step.
Lay the puff pastry out and cut into 4 squares.
Place the filling on one half of the square and brush the edges with egg, fold over and crimp.
Brush with the beaten egg and poke 2 holes in the top.
Place in the oven and bake for 30 minutes or until golden brown and the pastry is cooked though.

To a pot add the chicken carcass, ginger, garlic, lemongrass, Thai red chilli and water, bring to a boil and cook for 2-3 hours. You may need to top up the water if the level drops too low.
Once removed from the heat, add the sesame oil and soya sauce until it is to your taste. Allow to cool fully before use.
To a jar add a tablespoon of chilli crush, top with some noodles, red onion, red pepper and coriander and mint.
Fill the other jar with the broth and seal for lunch.

In a pot add the canola oil and 4 tablespoons of butter chicken spice mix, heat until fragrant but not burnt.
To a bowl add the chicken, mayo, salt and pepper and enough butter chicken oil for your preference, add the chopped coriander and mix well.
Slice a roll in half and lay the butter lettuce on, top with the butter chicken mayo and pickled red onions.