I've been kind of terrible at eating lately for several reasons: (almost) constantly occupied with other things, trying to conserve money wherever possible, and I'm just too damn lazy to cook most of the time. My solution: spend a couple absent-minded hours and 5$ to make a buttload of awesome food that can last a few days. I wasn't really sure what I was doing until I was doing it, so it's a good thing I was writing it down as I went. As a result I don't really have exact measurements, so it's another season-as-you-see-fit recipe.
|You will need||
- Add water, spices, minced garlic, bay leaf, and chicken to a large (and deep, think almost-wok-sized if you have it) frying pan on med-high heat.
- Simmer for 15 minutes, reduce heat to med-low and continue cooking another 15 minutes.
- Chop up the veggies.
- Remove the chicken and bay leaf from the water and add the veggies to it. Allow them to cook until soft.
- Using two forks, shred the chicken.
- Once they're soft, drain and remove the veggies from the pan.
- Add oil to the pan, roughly enough to cover the bottom. Allow to heat.
- Once the oil is heated, drain the can of chick peas and fry until lightly golden.
- Add chicken, continue frying for 5 minutes, stirring often.
- Add about a tablespoon more oil and the veggies and continue cooking, stirring often, for about 15 minutes or until you have some crunchy bits.
- Remove from heat, add Worcestershire sauce as desired.
Enjoy! This could probably feed three people in one go, or one person for three meals. It was actually better as leftovers - gave the flavours that much more time to meld together into a feat of delicious majesty (I used to be a horrid cook, so I still get really stoked on myself when I come up with something good). I later put it on perogies and it was amaaaaazing. Would probably be pretty good in a tomato sauce on spaghetti, too!