This is the perfect weeknight family meal as it allows everyone to assemble their own fajita just the way they like it. Boneless, skinless chicken thighs cook up nice and juicy under the broiler, but feel free to substitute butterflied chicken breasts if you prefer.
Make up a double batch of the maple chipotle sauce and use leftovers to brush on baked tofu or tempeh, drizzle over seared fish, or toss into sautéed vegetables.
In small bowl, whisk together paprika, sugar, 1/4 tsp (1 mL) salt, 1 tsp (5 mL) mustard powder, 1 tsp (5 mL) garlic powder, chipotle chili powder, and black pepper. Rub seasoning mixture evenly all over chicken before transferring to airtight container, covering and refrigerating for at least 30 minutes and up to 2 hours.
Meanwhile, in small saucepan, stir together tomato paste, maple syrup, chipotle chili pepper, Worcestershire sauce, and remaining 1/2 tsp (2 mL) mustard powder and 1/2 tsp (2 mL) garlic powder. Bring to a boil over high heat before reducing heat to low and simmering mixture, uncovered, and stirring occasionally, for 5 minutes. Remove from heat, stir in lime juice, and set aside.
When ready to make fajitas, preheat broiler.
In large frying pan, warm grapeseed oil over medium high heat. Add onion and remaining 1/4 tsp (1 mL) salt. Sauteu0301 until tender, about 3 minutes, before adding bell pepper slices. Continue to sauteu0301 until peppers are crisp tender, about another 3 minutes. Set vegetables aside, but keep warm.
Place chicken on lightly oiled rimmed baking tray and broil for 3 minutes. Flip and continue to broil for another 3 minutes. Brush chicken with sauce, and broil until sauce is starting to caramelize, about 1 minute. Flip chicken over; brush other side with remaining sauce and broil again until sauce starts to caramelize, about 1 more minute, or until juices run clear when tested with a knife. Transfer chicken to cutting board and cut into strips.
To serve, place peppers and onions on serving platter. Top with sliced maple chipotle chicken. Serve alongside tortillas, chopped tomato, cilantro, chopped avocado, and lime wedges for diners to assemble their own fajitas.
This recipe is part of the Spring's Sweet Amber Elixir collection.
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.