CHICKEN TAGINE
Ingredients
Serves 4 to 6
8 chicken thighs, skin on, bone in
2 tsp (10 ml) kosher salt
¼ tsp (2 ml) ground black pepper
2 tbsp (30 ml) vegetable oil, plus extra if needed
1 medium yellow onion, peeled and sliced
2 garlic cloves, sliced
¼-in (0.5 cm) slice peeled ginger root
2 tbsp (30 ml) ground cumin
1 tbsp (15 ml) ground coriander
long, thin cinnamon stick
1 cup (250 ml) chicken stock
2 tbsp (30 ml) liquid honey
28 oz (796 ml) can chickpeas, drained and rinsed
¼ cup (60 ml) dried apricots, halved
¼ cup (60 ml) assorted olives
1 tsp (5 ml) preserved lemon, chopped
1 tbsp (15 ml) chopped cilantro
2 tbsp (30 ml) chopped parsley
½ lemon, zest and juice
Instructions
- Season chicken with salt and pepper. In a large, heavy-bottomed saucepan or Dutch oven, heat oil over medium-high heat. Brown chicken in batches, removing to a separate dish once browned.
- Reduce heat to medium. Add onion, garlic and ginger and cook until onion is soft and translucent. Add a little more oil if necessary. Add cumin, coriander and cinnamon and sauté for another 5 minutes.
- Return chicken to saucepan. Add chicken stock, honey, chickpeas, apricots, olives, and preserved lemon. Bring to a boil. Cover, reduce heat and simmer for about 40 minutes, or until juices run clear when chicken is pierced with a fork.
- Uncover, remove cinnamon stick and ginger root and discard. Stir in the lemon juice and parsley. Garnish with cilantro and serve with couscous.
Drink Pairings
SPICY GRILLED HONEY AND LEMON CHICKEN WINGS
Ingredients
Serves 4 to 6
3 garlic cloves, minced
2 tsp (10 ml) kosher salt
¼ tsp (1 ml) ground black pepper
3 tbsp (15 ml) extra-virgin olive oil
2 lbs (1 kg) chicken wings
¾ cup (175 ml) liquid honey
2 lemons, zest and juice
¼ cup (60 ml) store-bought hot sauce
1 tbsp (15 ml) chopped flat-leaf parsley
2 whole green onions, diagonally sliced
Instructions
- Combine garlic, salt, pepper and oil in a large bowl. Whisk to blend. Add chicken wings and turn to evenly coat. Set aside to marinate while making sauce.
- In a small saucepan, combine honey, lemon zest and juice, and hot sauce. Bring to a boil over medium-high heat, stirring to blend. Remove from heat and transfer to a large bowl. Set aside.
- Preheat oven to 350 F (180 C). Line a baking sheet with shallow sides with foil or parchment paper. Spread wings out on baking sheet in a single layer and bake for about 30 minutes, turning with tongs after 15 minutes for even baking.
- When wings are done, add to large bowl with sauce and toss together to evenly coat. Transfer to a serving platter and sprinkle with parsley and green onions.
Drink Pairings
PULLED CHICKEN AND BLACK BEAN NACHOS
Ingredients
Serves 8
PICO DE GALLO:
4 ripe tomatoes, cored and finely diced
½ small yellow onion, finely minced
½ cup (125 ml) chopped cilantro
½ lime, juice only
½ red or green jalapeño pepper, seeded and finely minced
2 tbsp (30 ml) extra-virgin olive oil
salt and freshly ground black pepper, to taste
AVOCADO CREMA:
1 ripe Haas avocado
½ cup (125 ml) Mexican crema or sour cream
½ lime, juice only
salt and freshly ground black pepper, to taste
PULLED CHICKEN:
2 tbsp (30 ml) olive oil, plus extra if needed
10 boneless, skinless chicken thighs
1 large sweet onion, diced
4 large garlic cloves, smashed and minced
2 tsp (10 ml) brown sugar
2 tsp (10 ml) each ground cumin, ground coriander, oregano and smoked paprika
1 tsp (5 ml) salt
2 tbsp (30 ml) red wine vinegar
28 oz (796 ml) can fire-roasted diced tomatoes, including juice
1 canned chipotle chili in adobe sauce, minced, about 1 tbsp (15 ml)
14 oz (398 ml) can red kidney or black beans, rinsed and drained
20 oz (600 g) bag unseasoned tortilla chips
1 ripe but firm Haas avocado, peeled, pitted and sliced
1 cup (250 ml) grated Oaxaca or Monterey Jack cheese
chopped cilantro, for garnish
Instructions
- To make PICO DE GALLO: Combine all ingredients in a bowl. Gently fold together. Set aside for flavours to blend. Makes 2 cups (500 ml).
- To make AVOCADO CREMA: Peel avocado and coarsely chop. Place in a blender along with Mexican crema and lime juice. Whirl to blend, scraping down sides of bowl occasionally. Continue processing until very smooth. Transfer to a squeeze tube and refrigerate. Makes ¾ cup (175 ml).
- To make PULLED CHICKEN: Preheat oven to 350 F (180 C). Heat oil in a large heavy, oven-safe saucepan with a tight-fitting lid over medium-high heat. Add chicken, a few pieces at a time being careful not to overcrowd. Sauté, uncovered, until golden. Remove to a separate dish and repeat until all the chicken is lightly golden.
- Add onion to pan and sauté until soft and clear. Add a splash more oil if needed. Stir in garlic and sauté for 1 more minute. Stir in sugar and spices. Deglaze pan with vinegar. Add tomatoes and chipotle chili and stir to mix. Return chicken to saucepan, tucking pieces into mixture in an even layer. Bring to a low simmer. Cover with lid and bake for 35 to 40 minutes.
- Remove saucepan from oven. Leave oven at 350 F (180 C). Using tongs, remove chicken thighs to a large bowl and let cool until you can handle with your fingers. Shred chicken with a fork and return to sauce in saucepan along with beans. Return to the stove and gently simmer to warm beans. Taste and add more seasonings as desired.
- Scatter ⅔ of the chips on a large baking tray layering with warm chicken and bean mixture and grated cheese. Add more chips and cheese. Bake tray in preheated oven until cheese is golden and bubbly, about 10 to 12 minutes. Remove and sprinkle with cilantro. Serve with Pico de Gallo, sliced avocado and Avocado Crema.
Drink Pairings
DECONSTRUCTED DUCK LASAGNA
Ingredients
Serves 6
4 duck legs
½ oz (15 g) dried porcini mushrooms
½ cup (125 ml) boiling water
2 strips thick-cut bacon, finely chopped
1 yellow onion, finely chopped
4 garlic cloves, crushed
1 medium carrot, peeled and diced
2 celery stalks, diced
1 x 28 oz (796 ml) can unsalted, diced tomatoes
2 cups (500 ml) red wine
3 sprigs thyme
salt and freshly ground pepper, to taste
1 lb (500 g) fresh lasagna pasta sheets
fresh basil leaves, for garnish
freshly grated Parmesan, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- Place duck legs in a single layer in a shallow roasting pan. Roast until golden brown and tender, about 45 minutes. Drain off duck fat and reserve for another use. Set aside duck legs to cool.
- In a bowl, soak mushrooms in boiling water for 20 minutes. Drain mushrooms, reserving liquid, and finely chop.
- Place bacon in a large pot or cast-iron Dutch oven over medium heat. Cook, stirring often, until crisp, about 8 to 10 minutes. Stir in mushrooms, onion, garlic, carrots and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add tomatoes, wine, thyme and reserved mushroom liquid before increasing heat to bring mixture to a boil. Reduce heat to medium-low and simmer, uncovered, stirring often, for 25 minutes.
- Discard skin from duck legs and shred meat into bite-sized pieces. Stir duck meat into sauce and simmer, still uncovered, until sauce is reduced and thick, about 45 minutes. Adjust seasoning, to taste.
- While sauce is simmering, bring a large pot of water to a boil and season generously with salt. Cook lasagna according to package directions. Drain and lay flat on a paper towel-lined baking sheet.
- To serve, place a spoonful of duck sauce onto each serving plate. Tear lasagna into long strips and layer with duck sauce. Garnish with basil leaves, grated Parmesan and freshly ground pepper.
Drink Pairings
CHICKEN QUINOA BAKE WITH TOMATO, BASIL AND MOZZARELLA
Ingredients
Serves 4 to 6
2 tbsp (30 ml) olive oil
2 garlic cloves, minced
1 medium onion, finely chopped
1 cup (250 ml) uncooked quinoa
2 cups (500 ml) chicken stock
2 cups (500 ml) crushed tomatoes
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) balsamic vinegar
½ tsp (2 ml) dried red chili flakes
salt and freshly ground pepper, to taste
3 cups (750 ml) ½-in (1.25 cm) diced rotisserie or cooked chicken
½ cup (125 ml) freshly grated Parmesan
1 cup (250 ml) shredded mozzarella cheese, divided
1 cup (250 ml) baby bocconcini, about 1-in (2.5 cm), halved
1 cup (250 ml) halved grape tomatoes
1 handful fresh basil, chopped, for garnish
Instructions
- Preheat oven to 375 F (190 C).
- Heat a saucepan over medium heat. Add olive oil, garlic and onion, and sauté until soft, about 3 minutes. Add quinoa and chicken stock, increase heat and bring to a boil. Cover and reduce to a simmer, cooking for about 12 to 15 minutes. Turn off heat and allow quinoa to sit for 5 minutes, then fluff with a fork. Set aside.
- In a saucepan, combine crushed tomatoes, tomato paste and balsamic vinegar. Bring to a simmer over medium heat. Add dried red chili flakes to sauce and season to taste with salt and pepper.
- In a large bowl, mix together chicken, cooled quinoa, Parmesan and ½ cup (125 ml) shredded mozzarella, then add tomato sauce and mix well.
- Pour quinoa mixture into a greased 9 x 13-in (3.5 L) baking dish and top with remaining mozzarella. Scatter top with baby bocconcini and grape tomato halves. Bake in oven for 12 to 15 minutes, or until cheese is melted and casserole is heated through. Garnish with chopped, fresh basil.
Drink Pairings
CHICKEN ENCHILADA BAKE
Ingredients
Serves 4 to 6
1 tbsp (15 ml) olive oil
2 garlic cloves, minced
1 onion, finely chopped
1 lb (500 g) button mushrooms, sliced
1 x 4 oz (125 ml) can green chilies, drained, coarsely chopped
2 tbsp (30 ml) chili powder
1 x 14 oz (398 ml) can stewed or chopped tomatoes
1 store-bought roasted chicken, skinned and meat shredded or diced
1 tsp (5 ml) salt
½ tsp (2 ml) freshly ground pepper
3 cups (750 ml) sour cream, divided
12 corn tortillas
8 oz (250 g) Mexican cheese blend (shredded Monterey Jack and cheddar blend)
finely chopped iceberg lettuce, for garnish
PICO DE GALLO (SALSA FRESCA):
4 medium tomatoes, ½-in (1.25 cm) diced
1 garlic clove, finely minced
½ white or red onion, finely chopped
1 fresh serrano or jalapeño pepper, seeded and finely chopped
½ cup (125 ml) cilantro, finely chopped
2 green onions, finely chopped
juice of 1 lime
salt and freshly ground pepper, to taste
Instructions
- Heat olive oil in a skillet over medium-high heat. Add garlic and onions and sauté for 1 minute. Add mushrooms and sauté until soft. Add green chilies, chili powder, tomatoes, chicken, salt and pepper. Mix well. Bring to a boil. Reduce heat to low and simmer for a couple minutes, to allow some liquid to evaporate. Stir in ½ cup (125 ml) sour cream.
- Preheat oven to 450 F (230 C).
- Spread 1 cup (250 ml) sour cream in the bottom of a 9 x 13-in (3.5 L) baking dish. Wrap tortillas in a clean tea towel and microwave for 1 minute, to soften. Alternatively, fry a tortilla in a skillet over medium heat in about ¼ to ½-in (0.5 to 1.25 cm) of vegetable oil for a few seconds on each side, or until softened. Place on a paper towel to drain off any excessive oil.
- Spread about ¼ cup (60 ml) of the chicken mixture along the centre of tortilla; fold sides over filling and place it seam-side down on sour cream layer in baking dish. Repeat with remaining tortillas and chicken mixture.
- Spread remaining 1½ cups (375 ml) sour cream over filled enchiladas and then sprinkle with cheese. Bake for 10 to 15 minutes, or until cheese is melted and enchiladas are thoroughly heated through. Serve with finely chopped iceberg lettuce and Pico de Gallo.
- To make PICO DE GALLO (SALSA FRESCA): In a bowl, combine all ingredients together until well mixed. Season to taste. Refrigerate for 30 minutes.
Drink Pairings
CHINESE CLAYPOT RICE WITH CHICKEN AND SAUSAGE
Ingredients
Serves 4
1 lb (500 g) boneless, skinless chicken thighs, cut into bite-sized chunks
1 cup (250 ml) shiitake mushrooms, stems removed and halved
2 tbsp (30 ml) + 1 tbsp (15 ml) soy sauce, divided
1 tbsp (15 ml) + 1 tbsp (15 ml) oyster sauce, divided
1 tbsp (15 ml) Chinese cooking wine
2 tsp (10 ml) sugar
2 cups (500 ml) jasmine rice, washed until water runs clear
3¾ cups (925 ml) water, chicken or vegetable stock
2 pieces Chinese sausage, sliced
1 tsp (5 ml) sesame oil
1 green onion, thinly sliced
Instructions
- Mix chicken, mushrooms, 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) oyster sauce, cooking wine and sugar together. Marinate 30 minutes, preferably overnight
- In a large clay pot, combine rice and water. Add chicken and mushrooms on top of rice and cover with lid. Heat pot on stove over high heat until water comes to a boil. Turn heat down to low and simmer until rice is cooked and all liquid has evaporated, about 30 to 40 minutes.
- In a small bowl, mix 1 tbsp (15 ml) soy sauce, 1 tbsp (15 ml) oyster sauce and sesame oil together. Open lid and drizzle sauce in pot. Cover and let sit for 10 minutes. Stir in green onions and serve.
Drink Pairings
BUTTERMILK-BRINED TURKEY
Ingredients
Serves 10
6 tbsp (90 ml) kosher salt
2 tbsp (30 ml) whole black peppercorns
25 sage leaves
4 thyme sprigs
10 garlic cloves, smashed
20 cups (5 L) warm water
8 cups (2 L) cold buttermilk
12 to 13 lb (5.5 to 6 kg) fresh turkey, neck, heart and gizzards removed
¼ cup (60 ml) unsalted butter, at room temperature
CRANBERRY GRAVY:
12 oz (340 g) bag cranberries, fresh or frozen
¾ cup (175 ml) granulated sugar
1 cup (250 ml) water
3 tbsp (45 ml) butter or turkey pan drippings
3 tbsp (45 ml) all-purpose flour
1 cup (250 ml) port
3 cups (750 ml) turkey or chicken stock
salt and freshly ground pepper, to taste
Instructions
- In a large stock pot big enough to hold the turkey, stir together salt, peppercorns, sage, thyme, garlic and warm water. Stir until salt dissolves. Add buttermilk and stir to combine.
- Rinse turkey inside and out with cold water and carefully place in stock pot containing brine. Turkey should be fully submerged, if not, add extra cold water to cover. Cover with a lid and refrigerate for 24 hours.
- When ready to cook turkey, remove from brine and discard brine. Rinse turkey inside and out with cold water and pat dry with paper towels. Trim off and discard any excess fat before trussing turkey, if desired, using kitchen twine. Place turkey, breast-side up, on a rack in a large roasting pan. Rub skin evenly with butter. Let turkey stand at room temperature for 1 hour.
- Meanwhile, place oven rack in lower third of oven and preheat to 400 F (200 C).
- Roast turkey for 30 minutes. Reduce oven temperature to 325 F (170 C) and continue roasting, basting every 30 minutes with pan juices. If breast begins to cook too quickly, tent it loosely with aluminum foil. After 2 hours of total roasting time, begin testing for doneness using an instant-read thermometer inserted in thickest part of breast and thigh, away from bone. Breast should register 165 F (75 C) and thigh 175 F (80 C). Total roasting time should be about 3 hours.
- Transfer turkey to a carving board and let rest for 20 to 30 minutes before carving. Serve with Cranberry Gravy and thanksgiving side dishes as desired.
- To make CRANBERRY GRAVY: In a saucepan, cook cranberries, sugar and water over medium heat, stirring often, until sugar is melted and cranberries burst. In a blender, in batches if necessary, purée cranberry mixture until smooth. Transfer to a bowl and set aside.
- In a large saucepan melt butter over medium-low heat. Whisk in flour and cook, whisking, until lightly browned, about 3 minutes. Whisk in port and stock in a steady stream before adding cranberry mixture. Boil gravy, whisking occasionally, until reduced to about 5 cups (1.25 L), 15 to 20 minutes, and strain through a sieve into a clean saucepan. Season gravy with salt and pepper. Keep warm until ready to serve. Makes about 5 cups (1.25 L).
Drink Pairings
NORTH AFRICAN CHICKEN TAGINE
Ingredients
Serves 6
3 tbsp (45 ml) olive oil
4 bone-in chicken thighs
2 bone-in chicken breasts, halved
salt and freshly ground pepper, to taste
1 large sweet onion, diced
4 large garlic cloves, minced
1-in (2.5 cm) fresh ginger, peeled and finely minced
2 cups (500 ml) chicken stock
1 tsp (5 ml) each black peppercorn, cumin seeds, whole coriander, crushed red chilies
1 tbsp (15 ml) turmeric
2 tsp (10 ml) sweet or hot paprika
1 tsp (5 ml) saffron threads
2 cups (500 ml) cubed butternut squash
1 preserved lemon, coarsely chopped and pitted
½ cup (125 ml) dried apricots, halved
3 whole star anise
2 cinnamon sticks
1 tbsp (15 ml) liquid honey
1 cup (250 ml) frozen green chickpeas, thawed
¾ cup (175 ml) small green olives, such as Castelvetrano
2 firm Roma tomatoes, coarsely chopped
¼ cup (60 ml) each coarsely chopped cilantro and mint
herbed couscous, to serve (optional)
Instructions
- Preheat oven to 350 F (180 C).
- Heat oil in a large, deep Dutch oven with a tight-fitting lid. Skin chicken if desired. Season chicken with salt and pepper and lightly brown a couple pieces at a time in hot oil. Transfer to a large plate.
- Add diced onion, garlic and ginger to oil remaining in pan. Sauté until soft and onion is translucent. Stir in stock. Remove from heat and return chicken pieces to Dutch oven along with any juices that may have collected on plate. Set aside.
- In a small, heavy-bottomed dry saucepan combine peppercorns, cumin, coriander and crushed red chilies. Toast mixture over medium heat until it begins to smoke, about 2 minutes. Transfer to a small spice grinder or a mortar and pestle. Add turmeric, paprika and saffron. Grind to a fine powder. Sprinkle over chicken and turn chicken several times with tongs to evenly disperse spices.
- Add butternut squash, lemon, apricots, star anise, cinnamon sticks and honey to chicken. Cover tightly and bake in centre of preheated oven for 30 minutes. Stir in chickpeas, olives and tomatoes. Return to oven. Continue to bake, covered, for 15 more minutes or until piping hot and chicken is fully cooked. Transfer to a deep, warmed tagine dish to serve. Season with additional salt and pepper, to taste. Sprinkle with chopped cilantro and mint and serve over herbed couscous. Optional, serve with dollops of plain yogurt and prepared harissa sauce.
Drink Pairings
CHICKEN SCHNITZEL SERVED WITH CUCUMBER DILL SALAD AND APPLE CRANBERRY COMPOTE
Ingredients
Serves 4
4 x 6 oz (180 g) chicken breasts, pounded ⅛-in (0.25 cm) thick schnitzel-style cutlets
1 cup (250 ml) all-purpose flour
salt and freshly ground pepper
2 tbsp (30 ml) German-style hot mustard
3 large eggs
2 cups (500 ml) dried breadcrumbs
½ cup (125 ml) canola oil, divided
½ cup (125 ml) unsalted butter, divided
chopped flat leaf parsley, for garnish
CUCUMBER DILL SALAD:
2 English cucumbers, about 2 lbs (1 kg)
⅓ cup (75 ml) plain 3% Greek yogurt
3 tbsp (45 ml) finely chopped fresh dill
1 tbsp (15 ml) rice vinegar or lemon juice
½ tsp (2 ml) sugar
½ tsp (2 ml) salt
¼ tsp (1 ml) freshly ground pepper
½ garlic clove, finely grated, or to taste
1 bunch of radishes, rinsed, dried, trimmed and thinly sliced
APPLE CRANBERRY COMPOTE:
1 medium navel orange
1 tbsp (15 ml) vegetable oil
½ small onion, finely chopped
1 celery rib, cut into ¼-in (0.5 cm) dice
1 tbsp (15 ml) finely chopped ginger
1 x 12 oz (360 g) bag cranberries, fresh or frozen
2 medium Granny Smith apples, peeled and cut into 1-in (2.5 cm) pieces
½ tsp (2 ml) cinnamon
½ tsp (2 ml) dried red chili flakes
1 tsp (5 ml) salt
½ tsp (2 ml) freshly ground pepper
¾ cup (175 ml) sugar
¼ cup (60 ml) apple cider vinegar
¼ cup (60 ml) whole grainy mustard
Instructions
- Lightly season each thin chicken cutlet with salt and pepper. Set up a breading station: in a shallow baking dish, mix together flour with ¼ tsp (1 ml) each salt and pepper. In another baking dish, whisk together eggs and mustard. In a third baking dish, combine breadcrumbs with ¼ tsp (1 ml) each of salt and pepper.
- Dredge each chicken cutlet first in flour, covering well and shaking off excess, then in egg-mustard mixture, and lastly in breadcrumbs, making sure each cutlet is evenly coated. Transfer onto a baking sheet lined with a cooling rack and refrigerate for 15 minutes.
- Preheat oven to 300 F (150 C).
- Heat 2 tbsp (30 ml) of oil with 2 tbsp (30 ml) of butter over medium-high heat. When it starts to bubble, add one of the breaded cutlets and cook until golden brown on both sides, flipping once, moving pan constantly, about 3 to 4 minutes in total. Transfer to a baking sheet fitted with a baking rack, season with salt and pepper and keep warm in oven. Repeat with remaining cutlets, making sure to wipe out pan with paper towel, using new oil and butter each time.
- Serve each Chicken Schnitzel with Cucumber Dill Salad and Apple Cranberry Compote (recipes follow).
- To make CUCUMBER DILL SALAD: Halve cucumbers lengthwise, scoop out seeds and slice into half-moons.
- In a medium bowl combine yogurt, dill, rice vinegar or lemon juice, sugar, salt, pepper and garlic. Add cucumber and radishes and toss with yogurt-dill mixture until well combined. Season to taste.
- To make APPLE CRANBERRY COMPOTE: Grate peel of orange and set aside. Peel and discard pith. Separate orange into sections and add to food processor. Set aside.
- Heat oil in a saucepan over medium heat. Add onion, celery, ginger and sauté until soft, 2 to 3 minutes. Add cranberries, apple, spices, sugar, cider vinegar, reserved orange and grated peel. Bring to a boil, lower temperature and simmer for 20 to 30 minutes or until thick, stirring occasionally. Remove and allow to cool. Stir in mustard to mix well. Store refrigerated in an airtight container up to a month. Makes about 4 cups (1 L).