Chef Rick
 
For this easy Roast Chicken Dinner, you will need 1 medium sized Free Run, Free Range, or Organic Chicken from your local butcher

INGREDIENTS:
1 whole chicken
2 Tbs Rick’s Rub Heat seasoning
1 tsp grapeseed or olive oil
 
METHOD:

1. Preheat oven to 375F
2. Pat chicken dry with paper towel
3. Lightly coat chicken with grapeseed or olive oil and rub 2 Tbs of Rick’s Rub Heat seasoning onto the entire chicken
4. Allow chicken to rest for 10 mins
5. Place rubbed chicken in roasting pan and place in preheated oven for 1 hour or until internal temperature reaches 165F
6. Remove from oven and allow to rest for 10 mins, covered lightly with aluminum foil

 
Serve with brown rice and side salad
Serves 4

Chef Rick

For this easy Spicy Chicken Wings dinner, ask you local butcher for chicken wings and drumettes.
 


INGREDIENTS:
20 pieces of fresh Chicken wings
4 Tbs Rick’s Rub Heat seasoning
 
METHOD:

1. Preheat oven to 400F
2. Rub chicken wings with 4 Tbs Rick’s Rub Heat seasoning. NOTE: wear gloves and don’t touch eyes!
3. Allow seasoned chicken wings to stand for 10 mins
4. Place chicken wings on oiled baking sheet and put into preheated oven
5. Turn the wings over about halfway through the cooking time to ensure even cooking
6. Cook about 45 mins

 
Serve with cole slaw and cold beer
Serves 4

This recipe is great to use up leftovers. Use this as a guide and feel free to add your own ingredients to make this meal your own.
 
INGREDIENTS:
3 chicken breasts, cubed
6 mushrooms, quartered
2 cloves minced garlic
2 small onions, diced
4 small sweet potatoes, cubed
1 large can kidney beans
1 large can black beans
2 cans stewed tomatoes
1 medium can tomato paste
1 cup chicken stock
1-2 tsp Rick’s Rub Heat seasoning
1-2 tsp Rick’s Rub Tuscan seasoning
 
METHOD:

1. Preheat pan on stove and brown cubed chicken pieces
   
2. Add chicken and remaining ingredients to slow cooker or stock pot and cook on Low for 8 hours, or until sweet potatoes are tender

 
Serve with some diced avocado and crusty bread for a hearty, protein-rich chili
Serves 6-10

Try this easy and comforting meal for cooler autumn evenings. This is a great way to clear out the leftovers in the fridge!
 







INGREDIENTS:
2 cups leftover chicken pieces, shredded
1 cup rice, uncooked
1 large can whole or diced tomatoes
1 small can tomato paste
4 cups chicken stock
1 onion, diced
2 cloves garlic, minced
1 green bell pepper, diced
2 Tbs Rick’s Rub Tuscan seasoning
 
METHOD:

1. In a large saucepot, sauté onion, garlic and bell pepper until soft
2. Add chicken stock, tomato paste, whole or diced tomatoes, shredded chicken, rice, and Rick’s Rub Tuscan seasoning. Bring to a boil, then reduce heat to simmer, uncovered for about 20 mins or until the rice is tender
3. Add more seasoning if necessary

 
Serve with fresh crusty bread and side green salad
Serves 6

Try this sweet, spicy, and saucy Moroccan chicken for your next potluck.
 




INGREDIENTS:
1 lb chicken wings or chicken breast in bite-sized pieces
½ cup flour
1 cup liquid honey
1 tsp soy sauce
1 heaping tsp Rick’s Rub Moroccan seasoning
 
METHOD:

1. Preheat oven to 350F
2. Place chicken and flour in a plastic bag, shaking to coat
3. On a lined baking sheet, place chicken pieces evenly
4. In a bowl, mix together honey, soy sauce, Rick’s Rub Moroccan seasoning and pour over chicken
5. Bake in the oven for 1 hour
6. Once cooked, baste with the sauce and allow to cool slightly

 
Serve warm at your next gathering
Serves 4

Add a twist on traditional parmesan chicken with the exotic blend of Rick’s Rub Moroccan.
 




INGREDIENTS:
4 to 6 chicken breasts
2 cups Panko bread crumbs
½ cup shredded parmesan cheese
2 Eggs, beaten
Oil to fry chicken
1 onion, diced
2 cloves garlic, minced
½ tsp Rick’s Rub Moroccan seasoning
1 can diced tomatoes
1 bottle spaghetti sauce
 
METHOD:

1. Mix panko bread crumbs and parmesan cheese in a shallow bowl. Dredge chicken breasts in beated egg and roll in crumb mixture to coat. Heat oil in a deep frying pan and fry chicken until golden brown. Remove from heat and drain on paper towels
2. In another deep pan, sauté onion, garlic, and Rick’s Rub Moroccan seasoning until onions are translucent.
3. Add diced tomatos and spaghetti sauce and bring to a simmer. Sprinkle more parmesan cheese into sauce to taste
4. Place chicken in a shallow oven-safe glass dish. Pour tomato sauce over chicken and bake for 50 mins
5. Remove from oven. Sprinkle a layer of parmesan cheese and add a layer of mozzarella cheese. Bake for another 15 mins

 
Serve over pasta with a side salad
Serves 4

 
Save on Foods Panorama Meat Department
 
This delicious Moroccan chicken stew recipe was created by the Meat Department at Save on Foods Panorama in Calgary and shared with their customers looking for a new way to make dinner.

INGREDIENTS:
4-5 chicken breasts, cubed
1 medium onion, cut into chunks
1 large zucchini, cut into chunks
1 can chickpeas, drained and rinsed
1 can chicken stock
½ cup dried apricots, chopped
½ cup raisins (optional)
1 Tbs garlic
2 Tbs olive oil
3-4 Tbs Rick’s Rub Moroccan seasoning
 
METHOD:

1. Heat olive oil in the bottom of a large pot
2. Add chicken, garlic, and Rick’s Rub Moroccan seasoning. Brown the chicken and stir together until chicken is partially cooked
3. Add onion and zucchini and stir until vegetables start to soften and turn clear
4. Add chickpeas, chicken stock, dried apricots, and raisins. Stir thoroughly and bring to a boil
5. Reduce and let simmer for one hour, covered

 
Serve over rice
Serves 4

Chef Rick
 
Try these bold chicken wings during your next party!
 

INGREDIENTS:
1 lb chicken wings
1 Tbs Rick’s Rub Moroccan seasoning
 


​
METHOD:

1. Preheat oven to 400F
2. Toss chicken wings with 1 Tbs Rick’s Rub Moroccan seasoning until evenly coated
3. Bake on a broiler pan or lined sheet pan for 35-40 mins
4. For added decadence, garnish with 24k gold flakes

 
Serves 2

Chef Rick
 
For this easy Roast Chicken Leg dinner, ask your local butcher for 6 fresh chicken legs with thigh attached
 



INGREDIENTS:
6 whole chicken legs with thigh attached
6 tsp Rick’s Rub Moroccan seasoning
 
METHOD:

1. Preheat oven to 350F
2. Rub each chicken leg with 1 tsp of Rick’s Rub Moroccan seasoning, coating evenly. Allow to stand for 10 mins
3. Place chicken legs in a large casserole dish and cook in oven for 20 to 25 mins or until internal temperature reaches 165F

 
Serve with side salad and rice pilaf
Serves 4 to 6

For a sweet, spicy, and saucy meal that everyone will enjoy.
 





INGREDIENTS:
2 chicken breasts, cubed
½ can frozen orange juice concentrate
¼ cup honey
Red or orange bell peppers, in 1 inch pieces
½ tsp Rick’s Rub Original seasoning
½ tsp Rick’s Rub Heat seasoning (use less if desired)
Minced garlic or ginger, if desired
 
METHOD:

1. Preheat pan on the stove. Brown chicken pieces, then add bell peppers and allow to sauté
2. Sprinkle Rick’s Rub Original and Rick’s Rub Heat seasonings over chicken and peppers to incorporate flavor
3. In a separate bowl, mix together orange juice concentrate and honey until combined, then pour over ingredients in the pan
4. Allow to simmer until sauce has thickened. Season to taste

 
Serve over steamed rice with a side of vegetables.
Serves 4