In a culinary world of strict hierarchies, Chef Katheryn Matheson started from the bottom. “I started off here nine years ago as a dishwasher,” says the chef at Moxie’s Restaurant Lethbridge.
Over the years, the Lethbridge College grad has worked her way up the chain and, after graduating from the Culinary Apprentice program in 2016, now runs the line during the daily lunch rush and oversees the preparation hall, the backbone of a professional kitchen. Despite those additional responsibilities, Matheson still gets a thrill from delivering a perfectly plated dish.
“I take pride in the food that I make,” she explains. “I am often the last person to oversee the plate before it leaves the kitchen, and I make sure everything is perfect every time. Some of the most satisfying aspects of my work are knowing that I get to deliver people with a meal that is going to make their day!”
For this issue of Wider Horizons, Matheson chose a recipe that is simple, delicious and versatile for any time of year (something to keep in mind with grilling season just around the corner). “It’s so simple that anyone can make it, yet so delicious that everyone will think you're a professional,” she says. “The mild chutney pairs so well with the tandoori marinated chicken, making the perfect balance of sweet and spicy.”
Ingredients
1 pound .......................................... boneless, skinless, chicken thighs, cut into one-inch pieces
1/3 cup ........................................... mango chutney
4 pieces ......................................... naan bread
3/4 cup ........................................... plain yogurt
5 tbsp. ............................................ tandoori paste
1 tsp ............................................... paprika
1 tbsp. ............................................ canola oil
4 sprigs .......................................... cilantro (leaves only)
1/4 cup ........................................... sliced red onion
Method
1. Preheat the oven to 400F.
2. In a medium bowl, mix the paprika, curry paste, oil and half of the yogurt. Add the chicken thighs and mix well to coat evenly.
3. Shake off excess marinade and place the chicken thighs on a parchment-lined baking sheet, and bake for 12 to 15 minutes until cooked through and starting to char.
4. When the chicken is almost finished, warm the naan bread on the bottom rack of the oven for three to five minutes, or until soft.
5. Spread the remaining yogurt over the toasted naan and top with a dollop of chutney. Add the chicken and garnish with cilantro and red onions.
6. Serve this alongside your favourite salad or side dish or enjoy on its own! This dish pairs well with a nice riesling or chardonnay.
When restaurants reopen, hungry customers will be more welcome than ever. To book a table at Moxie’s, call 403-320-1102. And to book a table at Lethbridge College’s Garden Court Restaurant, call 403-320-3230.
