Leftover Chicken over Cornmeal Mush

 

I had leftover Lahori Chargha (Deep Fried Chicken) from delivery and didn’t feel like eating it as it was again. The chicken came with sliced raw onion, lime wedges, and sliced jalapeños, so I decided to do something with them. Except for the yellow cornmeal and salt and pepper, everything else in this dish was leftovers.

• 1/3 can of coconut milk
• 1/4 cup of chicken broth
• 1/2 cooked chicken breast
• 1/4 cup sliced white onion
• lime wedges (~1/4 lime)
• sliced jalapeños (~1/2 jalapeño)
• 1/4 cup yellow cornmeal
• 2 cups oat milk
• 2 tblsp butter
• salt and black pepper to taste

1. Heat coconut milk and chicken broth in a skillet.
2. Add the chicken, sliced onion, lime wedges, and jalapeños, and then let simmer until all the liquid has evaporated. Turn the chicken over occasionally.
3. In the meantime, mix the cornmeal, oat milk, butter, salt, and pepper in a small saucepan. Bring to a boil, stirring constantly. Reduce the heat to medium and continue to stir vigorously for about 5 minutes.
4. Spread the cornmeal mush onto a plate in a thin layer to cool.
5. Remove the chicken bones and lime wedges and shred the meat. Serve the chicken over the cornmeal mush.