A rotisserie chicken is money in the bank for the busy family cook. Cut the bird into pieces and serve on a bed of hot, spiced couscous, suggests Claire Tansey, author of Dinner Uncomplicated: Fixing a Delicious Meal Every Night of the Week (Page Two/Raincoast, $32), a new book of 90 recipes designed to simplify cooking dinner. On another night, slice the leftovers into a salad, or make them into a chicken pot pie, chicken noodle soup or hot chicken sandwiches.
Tansey’s chapter headings tell the tale, from 15 Minutes (including the recipe below) to Set It and Forget It (dishes in which the oven or slow cooker does the work) to Make It Ahead (dishes that freeze or refrigerate well).
Tansey is a food journalist on Toronto TV and radio, and also teaches cooking, as shown in a chapter called Things Smart Cooks Do. She suggests making a weekly plan; knowing three fast recipes by heart and keeping the foods in stock; investing in a good wooden chopping board and a sharp chef’s knife; eating vegetables according to their shelf life (salad first, cabbage and carrots later); and making omelettes to use up leftovers, such as cooked vegetables.