Roast chicken thighs in a spiced coconut sauce with salad.
For the thighs, I put them all in foil from frozen, then seasoned them liberally with crushed chillis, cayenne pepper, salt, black pepper, ground coriander and lime juice, double wrapped the foil and whacked them in the oven at 200C for about an hour- if they’d been defrosted it would have been about half that time at 180C.
I also made a coconut sauce using creamed cocunut (the stuff you buy in a box- it’s much easier to keep and use than coconut milk), stock, two cloves of chopped garlic, a splash of rancid fish sauce*
Other than that it’s just a quick salad (curly lettuce, cucumber, radishes) -the eponymous boyfriend has been keeping odd hours so it’s an easy enough thing to put together at whatever time he gets in. It was going to be with chicory but to my enormous disappointment that had rotted at the stalk. (grr, air-tight packaging + wet veg = My Silage Hell)
Vaguely relatedly; I freeze all the meat I buy, really- it keeps fine and it makes it much easier to avoid anything going off, plus it actively helps for some recipes. I’ve had joints I’ve kept for quuuuite some time that have been utterly delicious when eating but watch out if it’s anything like sausages, which the fat in doesn’t freeze terrifically for enormously long periods (as in, more than a year) but a big beef roasting joint or something is good to stick around for the nuclear winter.
(Apologies for the even-shittier-than-usual photo! I only had my work Blackberry to hand)
*This is its real name! It’s also translated as Thai fish sauce, somewhat more palatably.