We find that Indian and Thai-style dishes sell very well at the shop, so we’ve been adding more of these options to our menu over the years. Things have definitely changed in the 19 years that the store has been open – many of our customers were hesitant to buy curries or Asian dishes back in 2004. This fantastic marinated chicken is super easy to make and bursting with fresh flavours – it’s delicious served with Pad Thai or over steamed jasmine rice with sauteed bok choy.
• 3 lb boneless, skinless chicken breasts or chicken thighs
• 1½ bunches cilantro, washed very well
• 1½ tsp ground coriander seed
• 1½ tbsp soya sauce
• 3-4 cloves garlic, peeled
• 1/3 cup oyster sauce
• 1 tsp sea salt
• 1 tsp black pepper
• 1½ tsp sugar
• 1½ cups vegetable oil
Place garlic in a food processor and whirl until chopped. Add all the rest of the ingredients except for the vegetable oil and process until pureed scraping down the side of the bowl if necessary. Leaving the machine running gradually add the vegetable oil until the mixture has thickened and emulsified. Place chicken into a large bowl. Add marinade. Cover and refrigerate for up to 24 hours. Remove chicken from marinade and place on a foil-lined baking sheet. Pour the remaining marinade over the chicken. Bake at 400°F for 30 minutes or until chicken is cooked through. Alternatively, you can grill the chicken breasts. Serve with steamed rice or pad Thai.
Dana Shortt is a mother of two and the owner/operator of Dana Shortt Gourmet and Gifts. The shop is a boutique-style gourmet food store specializing in hand crafted prepared meals, an olive oil and balsamic vinegar tasting bar, gift baskets and quality chocolates from local suppliers. Dana received her formal culinary training at George Brown College. Along with her Culinary Management Diploma, she also holds a Bachelor’s Degree in Hotel and Food Administration from the University of Guelph.