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Season One

Episode 13: Wheat

Braised Chicken with Cilantro, Gin and Dried Figs

Rum Glazed Swordfish with Orange Vinaigrette


Braised Chicken with Cilantro, Gin and Dried Figs

4 tbsp Flour (preferably potato flour)
3 -3&1/2 lbs Chicken breasts,
skin removed and cut into strips
7 tbsp Olive oil
1 large Onion, diced
½ cup Gin
5 Garlic cloves, diced
1&1/2 cups Chicken stock
¾ cup Fresh cilantro, stems removed and diced juice of ½ Lemon
12 Dried figs, halved and stems removed

Heat 3 tbsp of olive oil in a large skillet over a medium high heat.

Meanwhile, pat the chicken strips dry with paper towel and season with salt and fresh cracked pepper. Dredge the chicken strips in the flour, shaking off any excess.

Pan fry half the chicken strips in the oil, turning now and then until nicely browned on all sides, about 5 minutes. Remove the chicken, add 3 more tbsp of oil and repeat with the rest of the chicken strips.

Remove the chicken and add the final tbsp of oil. Reduce heat to medium and add the onion and garlic. Sautee for 7 minutes.

Return the heat to medium high and pour in the gin. Let it come to a boil. Reduce heat to medium and let simmer for about 10 minutes or until most of the gin has evaporated.

Stir in the broth, cilantro and lemon juice. Turn the heat up again and bring to a boil. Add the chicken strips and figs to the skillet. Reduce heat to medium low, cover and simmer for about 30 minutes.

Using tongs or a slotted spoon, transfer chicken to a bowl, cover and set aside.

Bring the juices back to a boil and reduce to a nice sauce consistency, about 7 to 10 minutes.

Plate the chicken and spoon sauce over top.

Serves 6


Rum Glazed Swordfish with Orange Vinaigrette

For the glaze:

½ cup Dark rum
1/3 cup Molasses
3 tbsp Olive oil
4 tbsp Fresh orange juice
2 tbsp Lime juice
1" Ginger, peeled and finely diced
2 Garlic cloves, diced
1 tbsp Hot chili, seeded & minced
½ tsp Ground allspice
½ tsp Dried coriander
6 Swordfish steaks, at least a ½" thick

For the vinaigrette:

3 cups Fresh orange juice
2 tbsp Mustard, Dijon or Russian sweet
3 tbsp White wine vinegar
2/3 cup Olive oil
1 tbsp Sesame oil

To prepare the fish:

Combine all the glaze ingredients together in a large baking dish. Stir to mix well.

Add the swordfish in one layer to the glaze, turning to make sure both sides are coated. Cover and refrigerate for at least 2 hours and as much as overnight.

To prepare the vinaigrette:

Bring the orange juice to a boil in a medium sauce pan over a medium high heat and boil uncovered till reduced to about 1 cup. Set aside to cool.

Combine the reduced orange juice, mustard and vinegar in a large mixing bowl. Whisk in the 2 oils to create an emulsion. Season to taste with salt and fresh cracked pepper.

To cook the fish:

Set your oven on grill.

Remove the fish from the glaze mixture and set aside.

Bring the glaze to a quick boil in a small saucepan over a medium high heat. Reduce heat and simmer for 5 minutes.

Place the fish in one layer on a clean baking sheet and baste with the glaze. Broil the fish on the uppermost rack for about 4 minutes aside, turning only once and basting often with the leftover glaze.

Spoon the vinaigrette onto serving plates and top with the swordfish steaks and some nice steamed asparagus and Asian noodles. Serve immediately.

Serves 6