Freezable easy but spicy meals?
You can add hot peppers to this dish to get the degree of spiciness desired. It is adapted from Faye Levy's recipe in the Jerusalem Post many years ago. I have made it many times, and everyone enjoys it, including my picky kids.
Chicken in Spiced Tomato Sauce
2 tsp. olive oil
2 large onions, sliced thin
6 large garlic cloves, coarsely chopped
1 tsp ground cumin
1 tsp turmeric
dash black pepper
800 gram can diced tomatoes, with their juice
1 kg chicken pieces (skinless work well; the sauce keeps them
from drying out)
1 can chickpeas, optional
1/4 cup chopped fresh coriander leaves, optional
In a large roasting pan, mix well oil, onions, garlic and spices. Bake for 5-10 min at medium heat. (This makes your kitchen smell great!) Add chicken and tomatoes & mix well. Bake 1 hour uncovered, stirring occasionally. If it starts getting dry, add a little water. Cool & freeze. Add the chickpeas and/or coriander, if desired, when reheating.
Serve with rice.
I love to stew chickpeas with Mexican chorizo (spicy but not smoked, so crumbles and renders well), onions, garlic, diced red pepper and a can or two of tomatoes. It should be pretty thick. It's awesome served with a poached egg on top and a hunk of crusty bread. Also, I'll braise beef in onions, garlic, tomatoes, broth and a big huge dollop of harissa. That freezes well and is great on top of couscous.