This week’s recipe is from Megan Lepp, wife to Jason Lepp and mother of 3 girls – you can imagine her days are quite busy. However, the importance of a homecooked meal is never forgotten and we’re so glad she’s shared one of her recipes that we’re certain everyone will enjoy.
“This is a recipe that gets put into our meal planning schedule all the time. Adapted from Alison Roman’s ‘Nothing Fancy’ cookbook, it’s quick, easy, and full of flavour. It’s great for a weekday meal, but also impressive enough for dinner company too! The sticky, caramelized bits of pineapple that get basted with the spicy chicken fat as they roast together are a match made in heaven. I like using chicken legs as the dark meat has so much more flavour but you could easily use bone-in breasts, bone-in and skin-on thighs, or wings.”
1 pineapple, peeled and cored, cut into 1 ½ -inch spears
Green onions, cilantro, and toasted sesame seeds for garnish
Combine the brown sugar, vinegar, sambal oelek, fish sauce, lime juice, and garlic in a medium bowl, whisking to dissolve the sugar. Add the chicken, making sure each piece is covered. Season with salt and pepper.
Let sit for 30 minutes in the refrigerator. (This can be marinated for up to 24 hours in advance)
Preheat the oven to 425 degrees. Place the chicken, sauce and pineapple on a rimmed baking sheet lined with parchment paper.
Roast the chicken until deeply browned, and cooked through, 50-60 minutes. You may baste the chicken periodically while it is cooking.
Remove from the oven and scatter with the green onions, cilantro and sesame seeds before serving. Serve with a side of rice.
On its own, this salad is so nice in the summer as it’s cold, salty, tangy, and crunchy. I love serving it with the Sheet Pan Hot and Sour Chicken, if I am serving them together I omit the jalapeño as the two combined become quite spicy!
2 tablespoons white sesame seeds, toasted
6 green onions, green and white parts, thinly sliced
4 celery stalks and leaves, very thinly sliced
1 bunch cilantro, cut into 2-inch pieces
1 jalapeño, thinly sliced (optional)
1 tablespoon Thai Kitchen fish sauce
3 tablespoons unseasoned rice wine vinegar
2 tablespoons fresh lime juice
Kosher salt and fresh ground pepper
2 tablespoons canola oil
1 tablespoon toasted sesame oil
¼ cup olive oil
Toss the sesame seeds in a small skillet over medium heat until golden brown and starting to pop. Remove from heat and set aside.
Toss the green onions, celery, cilantro, jalapeño, fish sauce, vinegar, and lime juice together in a large bowl. Season with salt and pepper and add the oils. Taste and season again if needed.
Transfer to a serving platter and top with the sesame seeds, lots of pepper and a drizzle of olive oil.