Current flyer Co-op Food - Valid from 18.05 to 16.08 - Page nb 21

Products in this flyer

chicken grill juice fresh bowl slice boneless salsa pineapple pineapple salsa ginger ginger root hp fridge

RECIPE BY CHEF DALE MACKAY SASKATOON, SK 7 JERK CHICKEN SKEWERS WITH PINEAPPLE SALSA SERVES: 2 | PREP: 10 MINS | MARINATING TIME: 2-24 HOURS | COOK TIME: 15 MINS INGREDIENTS SALSA % med pineapple, skinned and cored 1. Cut chicken thighs into Z%-inch chunks or strips, season FE with salt and toss with VH Pineapple Jerk Sauce. Place % cup cucumber, small dice . . | . ‘ - - in a container, cover and marinate in the fridge for at 1thsp jalapeno, minced least 2 hours. For best results marinate for 24 hours. Hp fresh ginger root, minced 2. Divide the chicken evenly between 4 skewers, A tsp salt ensuring that the pieces are snugly positioned and Atsp lime zest leaving room for a handle. 2tsp lime juice 3. Preheat the grill to medium-high. Grill skewers until grill marks appear, turn once and grill on the second 1tbs cilantro, minced : à P side long enough for grill marks to develop. KEBABS 350g CO-OP Boneless Skinless Chicken Thighs 4. Move the skewers to the top rack of the grill or reduce heat setting to low and continue until cooked through cup VHPineapple Jerk Sauce and temperature registers 165°F internally. Atsp salt 5. Slice the pineapple and grill on both sides, allowing some charred marks to develop on both sides. Let cool, then dice finely. Mix all salsa ingredients in a bowl and serve with warm skewers.