Q: What Could Be Easier?

A: Nothing is simpler than a worknight meal of chicken tenders, dredged in bread crumbs spiked with cumin, turmeric and cayenne pepper, pan-fried and draped atop a well-dressed bed of greens of choice (we like baby spinach for this dish). What sets it apart - as always - is the judicious use of homemade sauces and condiments. Above you will note we drizzled chicken and greens with a pleasantly spicy harissa-tomato sauce and a South Indian cooked onion relish. Recipes to add distinction to almost any meal are below.

SOUTH INDIAN ONION RELISH

This is unusual among Asian relishes in that it is cooked. If you cannot find the curry leaves, skip it. If you can (at any Indian grocer), buy two or three bags and simply freeze in ziplock bags, ready for use at any time. Should tamarind concentrate find difficult to procure, substitute a generous splash of fresh lemon juice.

2 T. oil / 2 medium red onions, chopped / 6 dried red chiles / 1 inch of ginger, peeled and grated / 1 T. tamarind concentrate / 5-6 curry leaves / salt to taste

1. Saute onions and ginger in oil till quite soft.


2. Add to blender with rest of ingredients. Puree to a thick paste. If needed, add a couple of tablespoons of stock or water to ease the process along.
   
   
   

HARISSA TOMATO SAUCE

This sauce is divine with broiled steaks and also delicious over strong flavored fish, such as broiled mackerel or fresh sardines. We're lazy enough to generally buy harissa canned from Middle Eastern grocery stores, or often even large supermarkets. The all-purpose sauce - the ketchup of the Mid East - is easy enough to whip up anytime however, and keeps in the fridge for well over a month. Recipe to follow below.

Heat gently over a low flame: one small can of tomato sauce, 2 T. harissa sauce and almost 1 T. of sugar. Mix well and serve hot.

HOMEMADE HARISSA

2 red bell peppers, roasted and chopped / 1/2 t. coriander seeds or ground / 2 fresh hot chile peppers, chopped / 2 garlic cloves, chopped / 2 t. caraway seeds / olive oil / salt

1. Puree all peppers, spices and salt in a blender.


2. With blender still running, slowly stream in oil until a thick paste forms.


3. Store in fridge topped with more oil for (almost) as long as you like.