RECIPE OF THE MONTH
SPRING TO-DO LIST
CALGARY EVENTS
MARKET UPDATE
Ingredients
Directions:
Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well.
Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken.
Meanwhile, mix the peanut butter with the chili sauce, lime juice, and 1 tbsp water to make a spoonable sauce.
When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins.
While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.
If the sight of the mercury creeping upward fills you with spring fever, we're with you. We, too, are restless for the toastier and longer days that are just around the corner.
205, 835 78 STREET SW, WEST SPRINGS
$1,239,000
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