LCBO Food & Drink Holiday 2023

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Roasted Chicken & Clementines Inspiration for the flavours here came from the side of the clem entine box. Most of the Canadian supply comes from Morocco, and the spices here are definitely tagine-ish. The method, though, couldn’t be less exotic. Everything gets assembled in a roasting tin and blasted at high heat for a (relatively) short cook, just long enough to make some aromatic rice to go with it. SPICE MIXTURE 2 tsp (10 mL) ground cumin 1 tsp (5 mL) ground coriander

1/2 tsp (2 mL) turmeric 1/4 tsp (1 mL) cayenne 1 tsp (5 mL) paprika 1 1/2 tsp (7 mL) salt 1/4 tsp (1 mL) finely ground black pepper

8 bone-in, skin-on chicken thighs 1 cup (250 mL) chicken stock 1/2 cup (125 mL) clementine juice 8 small shallots, peeled and halved lengthwise 6 Medjool dates, pitted and quartered lengthwise 1 large clove garlic, finely grated 3 clementines, sliced 1/4 inch (5 mm) thick 1/2 cup (125 mL) oil-cured black olives (optional)

WHAT TO SERVE Sandbanks Riesling Gewürztraminer VQA LCBO 459982, $15.95 Off-dry and fruity with

3. Add chicken to a large bowl, sprinkle spice mixture over and toss until evenly coated; set aside. 4. To a large, shallow roasting tin, add chicken stock, clementine juice, shallots, dates and garlic. Give everything a stir to break up the garlic, then tuck in chicken thighs, skin side up. Evenly distrib ute the clementine slices, doing your best to avoid placing over

chicken skin (it’s okay if some of the clementine slices overlap each other). 5. Roast for 35 to 40 minutes or until chicken skin is crisp. Sprinkle olives over, if using, and let stand for 10 minutes before serving with basmati rice, cous cous or mashed potatoes.

elevated acidity, this wine matches up to the flavourful recipe. Its sweetness tames the dish’s spicy components, while the vibrant acidity connects the pairing, forming a delicious partnership.

1. Preheat oven to 450°F (232°C).

2. Make spice mixture by stirring spices together in a small bowl.

Serves 4

172 FOOD & DRINK HOLIDAY 2023