Easy Chicken Vindaloo – Using Chicken Thighs

2 1/2 lbs Farmer Focus Boneless Thighs or Legs
1-2 Green Chiles (Jalapeno or Serrano), chopped
1 Medium Onion, minced
1 Cup Crushed Tomatoes
1/2 Cup Water
1/4 Cup Red Wine Vinegar
2 Tbsp Cooking Oil
Garnish: Red Pepper Flakes & Cilantro
1” Ginger root
1/4 Cup Red Wine Vinegar
6 Cloves Garlic
1 Tbsp Smoked Paprika
1 Tbsp Turmeric
1 Tsp Ground Cumin
1 Tsp Ground Cinnamon
1/2 Tsp Ground Cloves
1/2 Tsp Black Pepper
Salt to taste

Cut the boneless thighs/legs into chunks (approx 2”). Place in a bowl or large freezer bag; set aside.
Combine the marinade ingredients into a food processor.  Blend until smooth. Combine marinade and chicken chunks. Mix well; cover bowl or close bag. Let chicken marinate for at least 1 hour or overnight preferably.
In a saucepan or large skillet, heat oil over medium-high heat. Add onions and chiles; cook until onions begin to golden.
Add the chicken; cook for about 5 minutes while stirring occasionally. Add the crushed tomatoes, water and remaining vinegar. When the pot begins to boil, reduce to a simmer. Cover and simmer for 20-30 minutes; stirring occasionally. Garnish with red pepper flakes and cilantro. Serve warm.


Made-to-Order Spatchcock Chicken – Using Whole Chicken

1 SVO Farmer Focus Whole Young Chicken, 3-1/2 – 4 lbs
2 tablespoons extra virgin olive oil
4 garlic cloves, coarsely chopped
Bunch of fresh herbs – rosemary, sage or thyme
1 small bunch small tomatoes on the vine

Preheat oven to 400º. Put the chicken breast-side down on a cutting board. With a pair of kitchen shears, cut along each side of the backbone to remove it. Turn chicken over and flatten it out with your hand, rub the chicken with the olive oil, season with salt and tuck the wings. Place a bed of the herbs and garlic in a roasting pan and put the chicken skin side up on them. Bake until the chicken is golden brown and has an internal temperature of 165º, 35 – 40 minutes.
Drizzle olive oil on the tomatoes and add 10 minutes before the chicken is done. Let the chicken rest for 5 minutes and serve, garnished with the tomatoes and more herbs.


Sesame Ginger Grilled Chicken with Pineapple Salsa – Using Chicken Breasts

1 tablespoon finely chopped peeled fresh ginger
2 garlic cloves, minced
¼ cup finely chopped scallions
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 tablespoons honey
1 ¼ pounds SVO Farmer Focus Boneless-Skinless Chicken Breasts
Pineapple Salsa:
1 medium pineapple, cored and chopped into small pieces
¼ cup finely chopped red onion
¼ cup finely chopped fresh cilantro
Juice of 1 lime
½ teaspoon salt
½ teaspoon ground cayenne pepper

In a large bowl, whisk the ginger, garlic, scallions, soy sauce, sesame oil, and honey. Add the chicken and toss to coat in the marinade. Cover the bowl and refrigerate for at least 30 minutes and up to 24 hours.
In a large bowl, combine the chopped pineapple, red onion, cilantro, lime juice, salt, and cayenne. Stir well. Cover and chill until ready to serve.
Preheat a gas grill to medium-high. Grill chicken, flipping halfway, until browned on both sides and cooked through, 12 to 15 minutes.

Farmer Focus products are available in grocery stores island-wide.

For more information regarding Farmer Focus, visit farmerfocus.com