If we had to pick the recipe that made us fall in love with the Stand bag, this would be it. The shape stands upright in the fridge — no tipping, no spills, no mystery puddle on Sunday morning.
You'll need: 4 chicken thighs, 3 tablespoons olive oil, the juice of 1 lemon, 4 garlic cloves crushed, 1 teaspoon paprika, 1 teaspoon cumin, salt + pepper, a small handful of fresh parsley.
Open your Stand bag, slide the chicken in, then add everything else. Seal, give it a gentle squeeze to coat every piece, and stand it in the fridge for at least 4 hours — overnight is better. Because the Stand seals upside-down, you can flip it once for even deeper coating. No leaks, ever.
When you're ready to cook, just reach in. Pan-fry, bake, grill, whatever your evening calls for. The cleanup is one Damma into the dishwasher and back into the drawer.
This same formula works for tofu, halloumi, beef strips, salmon. The Stand handles all of it without complaint.
Tip from a Damma family member: prep two bags on Sunday — one chicken, one halloumi. Wednesday-you will thank Sunday-you.