Edible Vancouver Island March/April 2024

IN SEASON RECIPE

RECIPE SIERRA WRIGHT OF CULTIVATE ROOTS PHOTO SARAH BUCKLEY–JONES

My journey in the culinary world started 10 years ago. Working with food allowed me to explore many creative avenues and opportunities, eventually leading me to focus on holistic nutrition and cheffing intimate private dining experiences. Living in the charming seaside town of Union Bay, I spend most of my time playing in the kitchen, curating new recipes that showcase Vancouver Island’s abundant seasonal diversity–but becoming a new mom was the ultimate inspiration for this recipe. Time spent in the kitchen looks different now, and this locally sourced nourishing one-skillet wonder is my new favourite ally. This recipe highlights two of my favourite ingredients: leek and apple. Leeks are a brilliant type of onion and one of my personal favourites to cook with due to their mild and subtly sweet flavour. Its delicate, earthy and forgiving profile makes for a wonderful component of many dishes as it complements other flavours. Add fresh apples, the bright acidity of a hard apple cider, and the warmth of bacon and beans, and the depth of this dish really starts to shine. These ingredients marry together with ease, creating a comforting, crowd-pleasing meal chock full of fresh flavours, local inspiration and one-pan simplicity.

METHOD Combine all marinade ingredients in a small mixing bowl. Gently whisk together. Set aside. Score the chicken multiple times, then put the chicken into a large mixing bowl. Pour marinade over chicken and toss together for even distribution. Marinade 4-48 hours. Heat a large cast iron skillet over medium heat. Add bacon and sauté for a few minutes. Add leek, then continue to cook for another 3 minutes, or until softened. Add apple, Swiss chard and beans. Gently toss together and move the mixture to the sides of the pan to create a circle in the centre. Increase the heat to high. Add scored chicken legs (skin down) and sear until lightly crisped (approximately 3 minutes). Frequently rotate bean mixture to prevent burning. Flip chicken and add hard apple cider. Place into the oven on the middle rack and roast for 15 minutes. Then remove from the oven to scoop bean mixture over the chicken legs. Place the skillet back into the oven to continue roasting for another 20 minutes. Preheat the oven to roast 425°F.

main dish Ingredients 4 bone-in, skin-on chicken legs 4 strips smoked bacon, diced 1 leek, sliced 1 medium apple, cored and diced 2 Swiss chard leaves, sliced thinly ½ cup Raven’s Moon Apple Cider 1 can (398ml) white navy beans, drained and rinsed chicken marinade Ingredients 2 Tbsp olive oil 1 Tbsp grainy mustard 1 Tbsp honey 1 tsp red pepper flakes ½ tsp coriander ¼ tsp cinnamon ¼ tsp nutmeg 1 Tbsp garlic, minced 2 tsp fennel seed ½ tsp dried thyme ½ tsp sea salt 3 dashes cayenne ¼ tsp black pepper, freshly ground

Remove from the oven, and allow to cool slightly before serving.

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