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2 New Products and Maple-Curry Chicken Recipe

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We have 2 new products that we’re excited to tell you about!

**Please note that orders close tonight at midnight (Tuesday, May 19th) for pickups this weekend (May 21st to 23rd pickups).

Turkey Pot Pie prepared by Chef Emily Wells

Order Turkey Pot Pie

Bone-in Skin-on Chicken Breasts

grilled chicken breasts

Order Bone-in Skin-on Chicken Breasts

 

Also, here’s one of our favourite recipes –

Maple-Curry Chicken from the book Yum and Yummer

Marinade:

1/3 cup pure maple syrup

1/4 cup grainy dijon mustard

1 tbsp reduced-sodium soy sauce

1 tbsp curry powder

2 tsp minced garlic

1/2 tsp each ground cumin, chili powder and freshly ground pepper

1/4 tsp each sea salt and cayenne pepper

6 chicken drumsticks (about 1.5 lbs/980 g)*

6 bone-in chicken thighs (about 1.5 lbs/980 g)*

*You can take the skin off or leave it on. It’s up to you!

In a large bowl, whisk together all marinade ingredients until well blended. Add chicken pieces an turn to coat evenly with marinade. Cover with plastic wrap and refrigerate for at least 2 hours or up to 24 hours.

Preheat oven to 375F. Arrange chicken pieces in a single layer on a large, rimmed baking sheet (line with parchment paper for easier clean-up). Drizzle extra marinade over each piece. Bake in preheated oven for 40 to 45 minutes or until chicken is cooked through. Serve hot.

Makes 6 servings.

Maple-Curry Chicken on YouTube

grilled chicken breasts