All-Canadian Cookware (Recipe!)

We love made-in-Canada stuff, and made-in-Canada stuff we can cook with even better.

That said, the first Canadian Paderno plant was opened on Prince Edward Island in 1979 (our EIC’s birth year!) and the company continues to produce cookware there today. From the collection, the 32 cm Canadian Signature Fry Pan ($350 at Canadian Tire) offers performance and durability for perfect cooking results (with an autumn leaf-red interior, to boot) and the 10 x 20 inch Maple Paddle Board ($50 at Canadian Tire) boasts a strong, versatile design for preparing food and serving with ease.

Best of all, the brand has partnered with chef Todd Perrin from Top Chef Canada All Stars to develop delicious recipes (like the ones below) for home cooks, inspired by fresh Canadian ingredients, that pair perfectly with its products. Enjoy! —Vita Daily

Chef Todd Perrin x Paderno: Curried Chicken Thighs

Prep: 15mins
Cooking time: 45 mins
Serves: 4

Ingredients:

12 chicken thighs, on the bone, skin removed
Salt and freshly ground black pepper
Cayenne pepper
2 tablespoons canola oil (or as needed)
1 large onion, halved and thinly sliced
2 medium carrots, quartered lengthwise, then cut into 2-inch pieces
1 tablespoon curry powder, such as Madras
1.5 tablespoon minced ginger
4 cloves garlic, minced
1 can (14.5-ounce) diced tomatoes, undrained
1.5 cup chicken broth
3/4 cup heavy cream or canned coconut milk
1/4 cup chopped cilantro, plus sprigs for garnish
Cooked brown basmati rice
Plain yogurt (optional)

Method:

Season chicken thighs generously with salt, black pepper and cayenne pepper. Heat oil in a deep skillet or sauté pan over medium-high heat. Add chicken and brown 2-3 minutes per side or until browned. Transfer to a plate. Add more oil if necessary. Add the onion then reduce heat to medium-low and cook 4-5 minutes or until beginning to soften. Add carrot and cook 2-3 minutes or until lightly browned in places. Add curry powder, ginger and garlic and cook very briefly, about 15 seconds. Add tomatoes, chicken broth and cream or coconut milk. Return chicken thighs to the pan. Bring to a boil, reduce heat to low, cover slightly and simmer 25-30 minutes or until chicken is cooked through. Adjust seasoning, stir in cilantro. Serve with brown basmati rice. Garnish with cilantro sprigs and plain yogurt if desired.

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