Sponsored by Knorr
Thought Knorr Shakshuka sauce was just for Shakshuka? Think again! The sauce is packed with delicious tomato flavor that tastes like it’s been cooking for hours. It’s the perfect shortcut for making quick dinners that don’t compromise on flavor.
Below are 4 delicious recipes using Knorr Shakshuka sauce that can be made in 30 minutes or less. And because that wasn’t great enough, we’ve also included instructions for how to make all of these dinner recipes ahead of time and freeze in zip-top bags.
These meals are also great for traveling- perfect for Yeshiva Week. Either make them on the road or freeze and bring them along in the cooler!
Chicken Fajitas
First stop, Mexico! These saucy fajitas are so easy to make and tucked into a charred tortilla for enjoying. The chili lime seasoning adds so much so try not to skip it! If you don’t have it, substitute with a teaspoon of fresh lime juice and 1/2 teaspoon chili powder.
Yields: 3 to 4 servings
Chicken:
2 Tbsp olive oil
1 and 1/2 lbs boneless chicken breasts, cut into strips
3 small different colored peppers, cut into strips
1 small red onion, cut into strips
1 tsp chili lime seasoning
1 tsp coriander
1/2 cup Knorr Shakshuka Sauce
Toppings:
Tortillas
Avocados or guacamole
Limes
Cilantro
Pico de Gallo
Make It Now:
- Heat olive oil up in a skillet over medium-low heat. Cook the chicken strips until browned on all sides.
- Remove the chicken from the pan and add in the peppers and onion. Add more oil as needed. Cook the vegetables for 5 minutes, until soft.
- Add in the spices and mix well. Add back in the cooked chicken and Knorr Shakshuka sauce.
- Cook, stirring often, for an additional 5 minutes.
- Serve in a charred tortilla with the toppings of your choice.
Make It a Freezer Meal:
Follow steps 1 through 4. Let the fajitas cool completely before transferring to a zip-top bag. Seal and freeze flat for up to 4 months. Thaw in the fridge overnight or reheat in the oven or on the stovetop.
Chicken Sausage Gumbo
Gumbo is a soup/stew that is a creole dish, cuisine of Louisiana. It’s rich and flavorful with a hint of smokiness, thanks to the andouille sausage. The dish is made with a thickening agent that’s made of equal parts oil and flour, called a roux.
Yields: 4 servings
Ingredients:
1/4 cup + 2 Tbsp olive oil, divided
1/4 cup all-purpose flour
4 andouille sausages, sliced
2 stalks celery, diced
1 onion, diced
1 green pepper, diced
1/2 cup Knorr Shakshuka Sauce
1 cup broth of your choice
1/2 tsp dried thyme
1 bay leaf
1/4 tsp cayenne
Serving:
Rice
Hot sauce
Make it now:
- Combine 1/4 cup oil and flour in a pot over medium-low heat. Whisk often until the mixture turns a deep brown, 8-10 minutes. Set the roux aside.
- In a skillet, heat the remaining 2 Tbsp of olive oil. Cook the sausage slices until browned. Remove them from the pan and add the vegetables. Cook, stirring often, for 5 minutes.
- Add the sausage slices back into the pan as well as the shakshuka sauce and broth. Mix well and add in the roux and seasonings. Cook for 10 minutes, stirring often. Remove the bay leaf and discard.
- Serve with rice and a dash of hot sauce.
Make it a freezer meal:
Follow steps 1 through 3. Let the gumbo cool completely before transferring to a zip-top bag. Seal and freeze flat for up to 5 months. Thaw in the fridge overnight or reheat in the oven or on the stovetop.
Red Vegetarian Chili
Warm up with a classic bean chili that’s both hearty and nourishing. It’s parve, so you can serve it with all the fun toppings like sour cream and even shredded cheddar cheese if you’d like. The Shakshuka sauce works instead of a can of diced tomatoes and lends a lot more flavor.
Yields: 4 servings
Ingredients:
3 Tbsp olive oil
1 red pepper, diced
1 carrot, diced
1 small onion, diced
2 stalks celery, diced
1 tsp chili powder
1/2 cup Knorr Shakshuka Sauce
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 cup corn
1 and 1/2 cups vegetable broth
Serving ideas:
Tortilla chips
Avocado
Cilantro
Jalapeños
Sour cream
Shredded cheddar
Make it now:
- Heat olive oil up in a pot over medium heat.
- Sauté the pepper, carrot, onion, and celery for 5 to 7 minutes, until soft and beginning to brown. Add in the chili powder and stir to coat.
- Pour in the shakshuka sauce, beans, corn, and broth.
- Cook for 20 minutes over a medium-low flame.
- Serve with desired toppings of your choice.
Make it a freezer meal:
Follow steps 1 through 4. Let the chili cool completely before transferring to a zip-top bag. Seal and freeze flat for up to 3 months. Thaw in the fridge overnight or reheat in the oven or on the stovetop.
Indian Chicken Curry with Broccoli
Be transported to India with the classic flavors of a chicken curry. I love scooping mine up with fluffy naan bread, which is an Indian style flatbread. If you can’t find kosher naan bread at your local store, rice works in a pinch.
Yields: 2 to 3 servings
Ingredients:
3 boneless skinless chicken breasts, cut into cubes
1 Tbsp curry powder
1 tsp ground coriander
1 tsp chili powder
1 tsp smoked paprika
3 Tbsp olive oil, divided
1 onion
2 cloves garlic
1-inch piece fresh ginger
1/2 cup Knorr Shakshuka Sauce
1/4 cup coconut milk
1/2 cup broccoli florets
Fresh cilantro, for garnish
Naan bread or rice, for serving
Make it now:
- Toss the chicken cubes in the spices. Heat a skillet with 1 and 1/2 Tbsp of the oil over medium-low heat and cook the chicken pieces until browned on all sides.
- Transfer the chicken to a bowl. Heat the remaining oil and cook the onions, garlic, and ginger for 2 to 3 minutes until they begin to brown. Return the chicken to the pan along with the shakshuka sauce, coconut milk, and broccoli.
- Cook everything together for 7 to 10 minutes on low heat until combined and creamy.
- Garnish with cilantro and serve over rice or with naan bread.
Make it a freezer meal:
Follow steps 1 through 3. Let the curry completely cool before transferring to a labeled zip-top bag. Place the sealed bag flat in the freezer for up to 3 months. Defrost in the fridge overnight or reheat in the oven or on the stovetop.
by Sara Goldstein
