Ingredients
Method
Preparation
- If you haven’t made your mashed potatoes yet, peel and chop about 4 large potatoes and boil them until soft. Drain and mash them with a splash of milk, butter (if desired), salt, and pepper. Set aside.
- If you don’t have pre-cooked chicken, season and cook your Halal chicken in a skillet or oven until fully cooked. Shred or chop the chicken into bite-sized pieces.
- In a small saucepan, gently heat the gravy over low to medium heat until warm.
- In a bowl, layer the mashed potatoes as the base. Top them with shredded chicken, adding corn for a sweet crunch.
- Drizzle the warm gravy generously over the top for extra flavor.
- Sprinkle chopped green onions over the dish for a pop of color and freshness. Serve warm.
Notes
You can substitute leftover roasted chicken or a rotisserie chicken for added flavor and convenience. To save time, prepare the mashed potatoes while the chicken is cooking, so everything is ready simultaneously. Ensure your gravy is not too thick; it should drizzle over the chicken and potatoes nicely. If it’s too thick, add a splash of water to loosen it. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze assembled bowls for up to 2 months. Reheat by thawing in the refrigerator overnight or microwaving in intervals.
