Seems like a good idea to eat organic meat, right? The usual complaint is that it costs too much. I don’t usually talk prices, but this chicken was $18 and change. It hails from La Ferme St-Vincent’s Atwater Market location. I got the royal treatment for no reason at all. The butcher expertly deboned the major cuts and made lots of important decisions when he noticed me dithering.
Two meals and two full jars of organic chicken stock later–I’d say that organic chicken is looking reasonable.
Teriyaki Chicken Breast
- 2 chicken breasts
- 1/3 c Ginger Teriyaki Sauce, plus 2 T for basting
- sea salt
- freshly ground black pepper
- 1 T coconut flakes, lightly toasted, garnish (optional)
- 1 orange, sliced, garnish (optional)
- 2 t fresh dill, garnish (optional)
Roasted Vegetables
- 3 zucchini, sliced 1/4 inch thick lengthwise
- 1 eggplant, sliced 1/4 inch thick
- 1 red onion, sliced 1/4 inch thick
- 1 small bunch asparagus, ends trimmed
- 1 T olive oil, spray or brush on
- 3 cloves garlic, minced
- sea salt
- freshly ground black pepper
Coat vegetables lightly with oil. Sprinkle with salt and pepper, then add the garlic. Roast vegetables at 420 degrees for 15 (asparagus) to 30 minutes, checking often to turn or remove as done.
Dinner was very fine and left over roasted vegetables find their way into lunches and grain dishes.
Chicken stock made from the bones came out flavourful using the usual ingredients.
Maple Dijon Sriracha Chicken
- 2 chicken thighs, 2 drumsticks and 2 wings
- 2 T Dijon Mustard
- 1 T Maple Syrup
- 1 T Seasoned Rice Vinegar
- 1 t Sriracha sauce
- sea salt
- freshly ground black pepper
- 1 t fresh thyme (optional)
Combine all ingredients, coating the chicken, then marinate for 2-24 hours. Roast in a covered casserole, at 380 degrees for 45 minutes, uncovering for the last 15 minutes. To test for doneness, cut into the chicken to make sure that the juices are clear. Remove the chicken to a covered serving dish. Simmer the remaining juices in a small saucepan until thickened, then pour 1/2 over chicken, serve 1/2 in a tiny pitcher. There is very little sauce, but it is flavourful. If you like a generous amount of sauce, double the marinade ingredients.
Roasted Acorn Squash
- 1 acorn squash
- 1-2 t butter
- sea salt
- freshly ground black pepper
- 2 pinches coconut sugar crystals (or your favorite sweetener)
- 1 t fresh thyme (optional)
Organic Chicken Print Ready Recipes
Final notes:
- Credit to Om Nomalicious for inspiring the Maple Dijon Sriracha Chicken recipe. It is fun to discover wonderful new blogs and bloggers.
- This is what happens when you force a 3 post per week habit into 2 posts. Each post mushrooms into a meal or two.
- Jittery Cook is gathering more and more fabulous recipes to share. You may be the lucky winner of Jittery Cook‘s Blueberry Gin!
MMM! I have some Siracha sauce, I think. I’ll have to give your chicken a whirl!! Everything looks fabulous!
I try to buy organic chicken, but the prices are always kill me. That’s why I want to start a garden this summer – at least I’ll have lots of fresh produce for free 🙂
Holly, you have outdone yourself. I feel so spoiled; so many deliciious recipes at once. Thank you
Dorothy Salomon
Thanks! So glad you like the selection. Get ready for a good soup on Monday!
Looks good. I mostly buy the free range, antibiotic brands they sell here in the USA. Murrays, Bell and Evans, and some from local farms that aren’t quite as expensive as organic. But, it’s still cheaper than most fish!