LCBO Food & Drink Early Summer 2024


Grilled Seven-Spice Chicken Tenders

with Eggplant, Arugula & Feta

This Middle Eastern–inspired salad features spiced chicken tenders, charred eggplant, peppery arugula, juicy cherry tomatoes and tangy feta. As for spice blends, use Lebanese seven-spice, Baha rat, or even garam masala in a pinch. 6 oz (170 g) chicken tenders 1 tbsp (15 mL) extra virgin olive oil, plus more for brushing and drizzling 3/4 tsp (4 mL) Middle Eastern spice blend such as Lebanese seven-spice Salt and freshly ground pepper to taste 1 medium Japanese eggplant, about 5 oz (140 g), halved lengthwise Handful washed baby arugula 5 cherry tomatoes, halved Lemon juice to taste 3 tbsp (45 mL) crumbled feta 1. Place chicken, olive oil, spice blend, salt and pepper in a small bowl. Mix thoroughly. Set aside. 2. Place eggplant on a plate. Brush both sides with olive oil and season with salt and pepper. Set aside. 3. Preheat one side of a grill to medium high. Clean and oil grate. 4. Place chicken and eggplant on grill, making sure to use separate tongs for each. Grill until chicken is cooked through and eggplant is tender, about 3 minutes per side for both. 5. Place eggplant on a dinner plate. Top with arugula and tomatoes. Season with salt and pepper. Drizzle with olive oil and lemon juice. Top with chicken and feta. Serve immediately. WHAT TO SERVE Villa Sandi Prosecco Il Fresco DOC Treviso LCBO 194191, 375 mL, $12.95 Prosecco is great with mildly spiced food. Here, the bubbles refresh the palate, while the wine’s fruitiness lessens the heat. Serves 1


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