2 New Products and Maple-Curry Chicken Recipe
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
Bone-in Skin-on Chicken Breasts
Also, here’s one of our favourite recipes –
Maple-Curry Chicken from the book Yum and Yummer
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.