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Recipe: Tiberino Orecchiette with Balsamic Glazed Chicken

July 14, 2017

This is a great versatile recipe as you can either bake or BBQ your chicken! BBQ 'ing adds a nice smokey flavour to the dish, and can be great for those summer days when you don't want to heat up your kitchen too much. 

 

We used our great free range, non-mediated chicken from Walters in the Fraser Valley. Their chickens are free to roam and are fed a vegetarian diet, making for some extremely flavourful and juicy birds! The Orecchiette package also includes rapini, also know as broccoli rabe, which is widespread in Italian cuisine. It adds a nice bitter, earthy flavour that is complimented by the sweet balsamic glaze. We used Nonna Pia's balsamic reduction, which can be found at any one of our locations!

 

 

 

 

 

 

 

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