Don't know what to do with leftover roasted chicken? Those chicken muffins will be perfect for a grab and go meal.
I'm back with another muffin recipe: chicken muffins! OK I know 3 muffin recipes in a row is A LOT!! You're probably thinking it's too much and that you've had enough of muffin recipes so I promise you this is the last one (of the year? maybe, I honestly don't know when will be the next one as I have absolutely no plans). So why this new recipe at the risk of putting my readers off my blog?
Because, with Thanksgiving coming up next week I thought this recipe could be interesting for some of you, in order to use up some of the turkey leftovers. And yes, if you are not American and not going to celebrate Thanksgiving you are probably thinking “why am I even reading this? And she says "chicken muffins" and she talks about Thanksgiving???”
Well good news, these muffins can be made either with leftover roasted chicken or leftover roasted turkey. And it doesn't need to be made only after Thanksgiving or after any other holiday. You can make it all year long with chicken (here I say chicken on purpose because I'm not sure anyone eats roasted turkey all year long ??).
Why should you make them all year long? Because they are extremely convenient!! You can either have them for breakfast, appetizers, bring them to a picnic or a potluck, eat them with a salad for a quick lunch or dinner, bring them in your lunch box... And they are delicious!
And if you don't own a muffin pan, you can also make this as a loaf instead of muffins.
How to make these chicken muffins
- In a blender combine the sweet potato (or pumpkin) puree, apple cider vinegar and olive oil. Blend until well combined.
- Cut the chicken (or turkey) into small pieces and chop the tarragon.
- In a large bowl, combine the tigernut flour, arrow root, baking soda and pinch of salt. Stir.
- Add the sweet potato purée to the dry ingredients and mix until well combined. Then add the chicken/turkey and tarragon to the bowl and mix all the ingredients together.
- Line or lightly oil a muffin pan. Fill each muffin cup with dough (you should get about 8 muffins depending on your pan).
- Bake for about 25 minutes for the muffins (or for about 35 minutes for the loaf). To make sure that they are cooked, insert a thin bladed knife into the centre of one the muffins, the knife should come out clean. And voilà! Wait for them to cool down before removing from the pan. Serve at room temperature along with a salad or soup. Bon appétit!
Can I freeze these chicken muffins?
Yes, they freeze very well. That's another reason why they are so convenient! Get them out of the freezer before in the morning and they will be defrost when it's time for your luch break. Prepare yourself a salad or a nice hot soup (stored in an insulated lunch box) and voilà, your "to go lunch" is ready!
Personally, if I know in advance that I want to freeze my batch, I will make it as muffins, because they look better in a muffin shape (yes, beauty is important when it comes to food) and I also think they freeze better as muffins VS as loaf slices. Also, it is better to freeze your chicken muffins (either as a loaf or muffins) when they are still fresh. So freeze them on the day you make them or the day after at the latest.
About the sweet potato purée for these chicken muffins
To make this recipe easier, I prepare a big batch of sweet potato puree that I will use for different recipes (either my mashed sweet potato recipe or my sweet potato breakfast bowl or even my fudgy brownies).
And to make sweet potato puree, you can either :
- use a steamer (my personal favorite) : peel and slice the sweet potatoes. Put them in your steamer and cook for about 20-25 minutes or until they are soft.
- use an oven : use a fork to pierce several holes into the sweet potatoes, then place them on a baking dish and cook in the oven for about 1 hour at 400°F (205°C) or until they are soft. Then slice them down the middle and scoop out the flesh, discarding the skin.
- use a microwave-oven : use the same process as with the oven, then place them on a microwave-oven safe dish and cook for about 10 minutes or until they are soft.
Whichever way you decide to cook your sweet potatoes, once they are cooked and cooled down, just add them to your blender with the other ingredients of this recipe.