Recipe Tag: an international inspiration

Maple Leaf Bibimbap

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Maple Leaf Bibimbap

  • Ingredients

    • 1 lbMaple Leaf Prime® Raised Without Antibiotics Boneless Skinless Chicken Thighs, sliced into ½” strips
    • Marinade:
    • 2cloves garlic, finely chopped
    • 2tbsp ginger, finely grated
    • ¼cup lite soy sauce
    • 2tbsp sesame oil
    • 1tbsp brown sugar
    • 1tbsp mirin
    • 2scallions, finely sliced
    • 2tbsp sesame oil
    • ½lb shitake mushrooms, stems removed, thinly sliced
    • 2lg carrots, peeled, julienned
    • 2Persian cucumbers, thinly sliced in rounds
    • 1cup Napa Cabbage, thinly sliced
    • 2cups cooked sushi rice
    • ¼cup cilantro, optional
    • 3eggs
    • 2tbsp unsalted butter
    • Salt and pepper
    • 2tbsp toasted sesame seeds
    • 3scallions cut on a bias

  • Preparation

    1. Combine all the marinade ingredients in a medium sized bowl and whisk to combine.
    2. Add the chicken to the marinade and mix to coat the chicken evenly.
    3. Cover and let sit 20 minutes at room temperature.
    4. Place a frying pan on medium heat and add 1 Tbsp of sesame oil and the carrots.
    5. Cook, stirring frequently, for 1 to 2 minutes until the carrots have softened, but still have a little crunch to them. Season with salt and pepper and reserve.
    6. Wipe out the pan and return it to the heat and add the remaining sesame oil.
    7. Add the mushrooms and cook until they are soft and lightly caramelized. Season with salt and pepper and reserve.
    8. Place a large non-stick frying pan on medium heat and add the chicken.
    9. Cook the chicken undisturbed for a couple of minutes until lightly caramelized. Stir the chicken and continue to cook until the marinade has slightly thickened and chicken is cooked through, approx. 5 to 7 minutes. Reserve.
    10. Wipe out the pan and place it back on medium low heat and add the butter. Once the butter has melted and starts to foam crack the eggs into the pan and fry the eggs until the edges of the egg begin to turn golden, approx. 2 minutes.
    11. Carefully, flip the eggs and cook for a few seconds.
    12. To Serve; Divide the rice amongst large bowl. Add the chicken then add the carrots, cabbage, cucumbers and mushrooms.
    13. Top each bowl with an egg, scallion, sesame seeds and cilantro if using.
Tips icon

For a little kick try adding 1 tsp of siracha to the chicken marinade.

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Asian Style Whole Roast Chicken with Baby Bok Choy and Mushrooms

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Asian Style Whole Roast Chicken with Baby Bok Choy and Mushrooms

  • Ingredients

    • 1whole Maple Leaf Prime RWA Chicken
    • Glaze:
    • 1tbsp unpasteurized pure liquid honey
    • 2tbsp organic extra virgin olive oil
    • 1tbsp chili paste, such as Sambal
    • 1tbsp oyster sauce
    • 1clove garlic, minced
    • ½tbsp soya sauce
    • canola oil cooking spray
    • Bok Choy & Mushrooms:
    • 1pkg baby bok choy, trimmed and blanched
    • 1pkg mixed mushrooms, sliced
    • 1tbsp churned butter
    • 1 ½tsp sesame oil
    • 1tbsp garlic, minced
    • ½tbsp ginger, minced
    • 3tbsp soya sauce
    • 3 to 4red Thai chili peppers – optional
    • Toasted sesame seeds – garnish

  • Preparation

    1. Preheat oven to 425 degrees. Spray a roasting dish with cooking oil and set aside.
    2. Whisk all the ingredients for the glaze in a small bowl until well combined. Brush chicken liberally with glaze reserving a little bit for basting midway through cooking. Place chicken into roasting dish and spray a little oil over top.
    3. Roast chicken on center rack of oven for 20 minutes. Reduce heat to 400 degrees and cook for 40 to 45 minutes longer. Halfway through cooking baste chicken with remaining glaze. If the chicken is browning to quickly cover loosely with tin foil and remove for last 10 to 15 minutes of cooking. Chicken should be a deep golden brown and cooked to an internal temperature of 165 degrees. Allow to rest a few minutes before carving.
    4. Baby Bok Choy and Mushroom:

      Heat butter and sesame oil in a skillet over medium high heat.
    5. Add mushrooms, do not stir. Allow mushrooms to brown and caramelize for about 2 to 3 minutes. Stir and continue to brown for another 2 to 3 minutes.
    6. Add garlic, ginger and peppers(if using ) stirring frequently for another minutes.
    7. Add Bok choy and soya sauce and gently toss to coat.
    8. Reduce heat to low and warm through.
    9. Sprinkle with toasted sesame seeds..
Tips icon

Round out your meal and serve Jasmine rice tossed with green onion. Left over chicken is great chopped up and served cold in a salad for lunch!

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Greek Style Meatballs with lemon, oregano potatoes

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Greek Style Meatballs with Lemon Oregano Potatoes

  • Ingredients

    • 2pkg Maple Leaf Prime Ground Chicken
    • 1cup baby spinach, chopped
    • ½heaping cup Feta, crumbled
    • 1tbsp sundried tomatoes, finely chopped
    • 1tsp garlic, minced
    • 1tsp oregano, dried
    • Salt
    • Pepper
    • 1egg, whisked
    • ⅓cup seasoned breadcrumbs
    • Cooking spray
    • Tzatziki sauce, prepared
    • Cherry tomatoes, diced – garnish
    • 1lbs small to medium yellow flesh potatoes, cleaned and cut into thick wedges
    • 2tbsp cold salted butter, cut into small cubes
    • ½cup chicken broth, prepared
    • 1tsp oregano, dried
    • 1tbsp olive oil
    • ½lemon juiced, sliced into 2 wedges and wedges reserved.
    • 2cloves garlic, peeled and crushed
    • Salt
    • Pepper

  • Preparation

    1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
    2. In a large bowl add ground chicken, spinach, feta, sundried tomato, garlic, egg, breadcrumbs, oregano and season with salt and pepper. Mix thoroughly until well combined.
    3. Divide meat mixture and form into 30 meatballs. Place onto baking sheet leaving a 1” inch space between meatballs.
    4. In a large bowl, toss potatoes with olive oil, lemon juice, oregano, salt and pepper.
    5. Lightly spray an 8 x 11 inch baking dish with cooking oil. Pour chicken broth into dish and add garlic. Place potatoes into dish and sprinkle butter over top and add reserved juiced lemon wedges.
    6. Place potatoes on center rack of oven. Let potatoes cook for 15 minutes. Add tray of meatballs to oven on center rack beside potatoes and continue cooking for 20 – 22 minutes or until meatballs have reached an internal temperature of 165 degrees and potatoes are soft when pierced with a fork.
    7. Portion desired amount of meatballs to center of plate and drizzle with tzatziki sauce and sprinkle with extra feta and diced tomatoes. Serve with lemon potatoes.
Tips icon

Serve with pan fried seasoned yellow and green zucchini slices for a full well balanced meal.

Have left over meatballs! Great for
freezing and reheating or use left overs in a Greek style meatball pita for lunch!

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Baked Black Forest Ham with Brazilian Pineapple and Cranberry Chutney

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  • Ingredients

    • 1600gr Maple Leaf Black Forest Smoked Ham, cooked per package directions and kept warm
    • 3cups ripe pineapple, cut into ½ inch pieces
    • ½cup frozen cranberries, par thawed
    • 1tbsp brown sugar
    • ¼tsp cinnamon
    • Pinch nutmeg
    • 1tsp maple syrup
    • 2tbsp butter
    • Pinch salt

  • Preparation

    1. In a large bowl combine pineapple, brown sugar, cinnamon, nutmeg, maple syrup and salt. Stir well to combine.
    2. Heat butter over medium high heat in a large nonstick skillet. Add pineapple mixture and cook stirring occasionally. Allow pineapples to brown and caramelize, about 3 to 4 minutes.
    3. Add cranberries and cook for about 2 to 3 minutes more until cranberries just start to soften and burst.
    4. Slice ham and spoon chutney over top.
Tips icon

Make ahead alert! This chutney is so good you will want to make a double batch. Make ahead and keep in an airtight container for
3 days.

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Southwest BBQ Shredded Chicken Burrito Bowl

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  • Ingredients

    • 2250gr pkg Maple Leaf Prepped and Ready BBQ Shredded Chicken
    • 1397g pkg Spanish style rice, cooked and kept warm
    • 1tbsp vegetable oil
    • 1cup corn
    • 1cup black beans, rinsed and drained
    • 1cup tex mex blend cheese, shredded
    • 4cups Romain lettuce, chopped
    • 1cup pico de gallo or salsa, prepared
    • BBQ sauce – optional
    • Avocado, sliced – garnish
    • Lime wedges – garnish

  • Preparation

    1. Heat oil in a large nonstick skillet over medium high heat. Pan fry chicken stirring frequently for 2 to 3 minutes until just starting to brown and chicken is warmed through.
    2. Place corn and beans in a small bowl and microwave until heated through.
    3. Assemble burrito bowl by dividing prepared rice onto 4 plates. Spoon rice onto plate in a large circle. Divide and spoon chicken onto center of the rice. Working clockwise around the chicken spoon corn and bean mixture followed by lettuce, cheese and pico de gallo.
    4. Drizzle with extra BBQ sauce if using and garnish with avocado and lime.
Tips icon

Make it your own! There are so many possibilities to make a chicken burrito bowl. Try using sauteed peppers and onions
in place of beans and corn and make it a fajita bowl!

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Creamy Butter Chicken Pasta

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  • Ingredients

    • 2250gr pkg Maple Leaf Sliced Chicken
    • 1tbsp vegetable oil
    • 1400ml jar butter chicken sauce, prepared and warmed
    • 1410gr pkg bowtie pasta, cooked and drained and kept warm
    • 2cloves garlic, minced
    • 1medium green pepper, sliced
    • 1small red onion, sliced
    • ½pint cherry tomatoes, halved
    • Grated parmesan or paneer, garnish
    • Cilantro, optional

  • Preparation

    1. Heat oil in a large nonstick skillet over medium high heat. Add peppers and onions and cook for 3 to 4 minutes until starting to brown and caramelize. Add garlic and cherry tomatoes and cook 1 minute longer stirring frequently.
    2. Add chicken and heat until warmed through, about 3 to 4 minutes. Season with salt and pepper.
    3. Add warm sauce to cooked pasta in a large bowl and toss well to coat. Divide pasta on to plates and top with chicken and vegetable mixture.
    4. Garnish with cheese and cilantro if using.
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Try serving with garlic naan bread warmed in the oven.

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Spanish Style Chicken and Sausage Paella

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Spanish Style Chicken and Sausage Paella

  • Ingredients

    • 8Maple Leaf Prime RWA Chicken Thighs
    • 3Maple Leaf Original Smokies, chopped
    • 1cup yellow saffron rice
    • 2cups chicken stock
    • 1Spanish onion, sliced
    • 1medium red pepper, sliced
    • 1389 ml can diced tomato with juices
    • 1tsp smoked paprika
    • 1cup frozen peas, thawed
    • ½tbsp vegetable oil
    • 2cloves garlic, minced
    • Salt
    • Pepper
    • Parsley – optional
    • Lemon – optional

  • Preparation

    1. Heat oil in a large nonstick skillet over medium high heat. Brown chicken about 3 to 4 minutes per side and remove onto a platter. Remove all but 2 tbsp of rendered fat from skillet.
    2. Add peppers, onions and sausage to skillet and cook for about 5 minutes until browned.
    3. Add garlic, paprika and rice and cook 1 minute longer stirring well to coat.
    4. Add tomatoes, chicken stock and peas and mix well. Add chicken back to pan and cover with a tight fitting lid.
    5. Cook for 50 minutes or until rice is cooked through and chicken has reached an internal temperature of 165 degrees.
    6. Allow paella to stand for 5 minutes before serving. Garnish with parsley and lemon if using.
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Try using Maple Leaf Prime RWA Chicken Legs in place of thighs!

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Jerk Chicken with Dirty Rice and Honey Lime Salad

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Jerk Chicken with Dirty Rice and Honey Lime Salad

  • Ingredients

    • 6Maple Leaf Prime RWA Chicken Breast
    • 4corn cobbs, grilled and buttered
    • ½cup + 4 tbsp Jerk Chicken BBQ sauce, prepared
    • Rice:
    • ½tbsp olive oil
    • 1cup long grain rice, rinsed
    • 1cup black beans, rinsed
    • 1clove garlic, minced
    • 1⅓cup chicken stock
    • 1cup coconut milk
    • Salt
    • Pepper
    • Green onions, sliced
    • Salad:
    • 6cups head lettuce, chopped
    • 8cherry tomatoes, halved
    • 3tbsp olive oil
    • 1½tbsp honey
    • 1½tbsp honey
    • Juice of half a lime
    • Salt
    • Pepper
    • 4rings pineapple grilled – optional

  • Preparation

    1. Heat grill to medium high heat.
    2. Place chicken in a large bowl and toss with BBQ sauce.
    3. Grill chicken for 6 to 8 minutes per side or until an internal temperature of 165 degrees is reached. Set aside and keep warm.
    4. Heat oil in a large skillet over medium high heat. Add garlic and cook for about 1 minute.
    5. Add rice and cook for 1 minute longer. Pour in chicken stock, coconut milk and beans. Stir well and close skillet with a tight fitting lid. Cook for about 20 to 25 minutes until rice is cooked through.
    6. Season with salt and pepper and garnish with onions.
    7. Place lettuce and tomato in a large bowl.
    8. Mix olive oil, honey and lime juice in small bowl. Season with salt and pepper. Pour dressing over salad and toss well to coat.
    9. Serve chicken with rice, salad and pineapple if using.
Tips icon

Try using any variety of Maple Leaf Prime RWA Chicken such as legs or thighs.

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Chicken Fajita Tostada

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Chicken Fajita Tostada

  • Ingredients

    • 2Maple Leaf Prime RWA Boneless Skinless chicken breast, thinly sliced
    • 1heaping cup multicolored peppers, thinly sliced
    • ½cup red onion thinly sliced
    • 2tbsp vegetable oil, divided
    • 1tbsp chili powder
    • 2cups tex mex cheese, shredded
    • 8corn tostada, prepared
    • Juice ½ lime
    • Salt
    • Pepper
    • 1large avocado, diced
    • Sour cream optional
    • Salsa optional

  • Preparation

    1. Preheat oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
    2. Place chicken in a large bowl and add half the vegetable oil, chili powder and lime juice. Toss well to coat.
    3. Heat remaining oil in a large nonstick skillet over high heat. Add chicken and cook for 2 minutes turning frequently until starting to brown.
    4. Add onions and peppers and cook for 3 to 4 minutes more until vegetables have started to soften and caramelize and chicken is cooked through. Remove from heat and keep warm.
    5. Arrange tostadas side by side onto prepared baking sheet and divide and sprinkle cheese evenly over top. Place onto center rack of oven for about 2 minutes until cheese has just melted and remove from oven.
    6. Assemble tostada by dividing warm fajita mix onto each tostada followed by diced avocado and top with salsa and sour cream if using. Serve immediately.
Tips icon

Round out your meal and serve with
Mexican style rice. Need some inspiration? Try a caprese style
tostada by using Maple Leaf chicken
and in place of veggies use shredded
lettuce, fresh Pico De Gallo and
pearl bocconcini cheese!

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