Photo: Gaetan Lee

It was one of those days. I was pooped. It was already 5:30 pm. What were we going to eat for dinner? Before defaulting to take-out, I hit the fridge: a rotisserie chicken. Then the pantry: a can of chickpeas. Last stop, the freezer: a box of spinach. I pulled the whole thing together with a container of Maya Kaimal curry sauce, and a seriously well-rounded meal was done in 15 minutes.



As we ate, I wondered why it took desperation to get me to pull these ingredients together. Even when feeling energetic, who doesn’t want the option for a quick, yummy, nutritious meal that requires close to zero prep and only dirties one pan? Any hands raised? Didn’t think so.


So, what else can we make with a store bought rotisserie (or leftover) chicken, one can of beans, frozen spinach, and some pantry staples? Here’s what I came up with. Cleary inspired by a latent desire to drop everything and spend a year traveling the globe.



Perfecting exact measurements seemed to miss the point, so I hope you’re willing to play with each “recipe” based on your taste and desired consistency (you may want a soupier dish if serving with noodles, a thicker sauce if serving plain or with rice).



Chicken & Chickpeas in Avgolemono (egg-lemon sauce)

(can be adapted for kids 10+ mos)

1. Heat organic chicken broth over medium heat. The amount of broth you use depends on what you want to make: a whole box (32 oz) will make a soup (to which you can add orzo or rice), just a little less will make a stew-like meal, and a whole lot less will make just enough sauce to coat your chicken, chickpeas, and spinach.





2. Meanwhile, in a separate pan, sauté chickpeas and shredded chicken in olive oil. Add thawed & drained spinach. Set aside once all 3 ingredients are well mixed and excess water from spinach cooks off.



3. Beat 2 eggs until frothy. Continue beating and slowly add juice of 2 lemons. When the mixture is very frothy, slowly add some hot broth. The point is to slowly raise the temperature of the egg/lemon mixture so that it won’t curdle when you add it to the remaining of the hot broth.



4. Once your frothy egg-lemon mixture is hot, bring all of the elements (egg-lemon sauce, any remaining broth, chicken/chickpea/spinach) together. Season portions for adults and older kids with salt and pepper right before serving.

You can also add: sautéed onions, frozen peas, fresh dill.
Serve with: orzo, rice, couscous, a dollop of yogurt.

Quickie-Fakie “Cassoulet”

(can be adapted for kids 10+ mos)

1. Sauté onions and garlic in olive oil. Add fresh or dried thyme or herbs de provence.




2. Add white beans, shredded chicken, and thawed & drained spinach. Cook until excess water from spinach cooks off.





3. Add a bit of red wine or balsamic vinegar and a can of whole peeled tomatoes, breaking each one up with your hands. The amount of juice you include depends on the consistency you want to achieve.





4. Cook down until sauce thickens. Season portions for adults and older kids with salt and pepper right before serving.

You can also add: sautéed carrots and/or celery, sage, rosemary, sausage.

Serve with: couscous, egg noodles, rice, breadcrumb topping.

Tex-Mex Chicken-N-Beans

(can be adapted for kids 10+ mos)

1. Saute onions and garlic in canola oil. Add cumin, a little chile powder, and a chopped jalapeno, if you (and your kids) like a little spice.



2. Add an all-natural enchilada sauce or a can of tomato puree. If using tomato puree, you may need to add some broth and additional spices to keep things flavorful, and cook down to achieve thickness of an enchilada sauce.



3. In a separate pan, sauté black or pinto beans, shredded chicken, and thawed & drained spinach in canola oil. Cook until all ingredients are well combined and any excess water from spinach cooks off.



4. Add sauce to chicken, beans, and spinach. Season portions for adults and older kids with salt and pepper right before serving.

You can also add: unsweetened cocoa powder (with other other dry spices to give a depth of flavor), frozen or canned corn, sautéed peppers, fresh lime juice.

Serve with: tortillas, rice, lime wedges, salsa/pico de gallo, a dollop of sour cream, shredded cheese.

Quickie-Fakie “Chicken Cacciatore”

(can be adapted for kids 10+ mos)

1. Sauté onions and garlic in olive oil. Add fresh or dried rosemary and/or oregano.



2. Add white beans, shredded chicken, and thawed & drained spinach. Cook until excess water from spinach cooks off.



3. Add white wine and simmer a few minutes.




4. Add a can of diced tomatoes and juices. Cook down to desired consistency.


5. Add a final drizzle of olive oil. Season portions for adults and older kids with salt and pepper right before serving.

You can also add: sautéed mushrooms, olives, capers, frozen peas
.

Serve with: polenta, pasta, noodles, rice, grated cheese.

Chicken and Chickpeas in yogurt-mint sauce

(can be adapted for kids 10+ mos)

1. Sauté a bunch of garlic in olive oil. Add a lot of fresh or dried mint, yogurt (the thick Greek kind works best), and fresh lemon juice.





2. In a separate pan, sauté chickpeas, shredded chicken, and thawed & well drained spinach in olive oil. Cook until excess water from spinach cooks off.



3. Add yogurt sauce to chicken. Season portions for adults and older kids with salt and pepper right before serving.

You can also add: pita chip bits, cubed cucumber (at the very end), white wine (add to chicken and cook off right before adding yogurt sauce).


Serve with: couscous, rice/pilaf, slivered almonds.