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Blueberry Balsamic Spicy Chicken

By: Aly K. Benson

It is the perfect season for muchines- the summer of snacks. We will be bringing you a collection of recipes that pair terpenes with your cannabis to increase your knowledge and relationship with cannabis. Be prepared for picnic meals, snacks for scorching hot Canadian days, to five course dinners! Today's recipe is an infused blueberry balsamic sauce on spicy chicken, with a side of carrot & zucchini noodlez and fried thyme potatoes. It is a complex flavour packed meal perfect for an elevated dinner night. It might sound difficult, so simplify the execution if you choose. You can use the image as reference for a high end feel plating. This dish is packed full of contrasting flavours and pairings for a well-rounded infusion option. Before we get started, this is a THCA (raw cannabinoid) recommended recipe. If that is not your jam, read the recommended infusio substitutions in the notes.

Protein Base:

2 chicken breasts

1 tsp cayenne pepper

1 tsp paprika

Salt and pepper

Vegetables:

4 small carrots

1 zucchini

1 tsp smoked chipotle spices

3 medium red potatoes

3 stalks of fresh thyme

¼ cup water

Sauce:

2 cups fresh blueberries

2 tbsp balsamic

1 tsp rice wine vinegar

3 tbsp brown sugar

2 tbsp olive oil

Salt and pepper

1.5 gram raw cannabis


Recommended Terpenes for Pairing: caryophyllene, myrcene and linalool 


Recipe for 2 people, multiply ingredients for larger quantities if desired. Dose to your personal preference and use an edibles calculator if you are unsure about potency.

Terpene and Infusion breakdown:

Adding raw cannabis is one hundred percent up to you. The reasoning behind using raw cannabis is to experience cannabis flavours and properties on a new level. Raw cannabis contains THCA or CBDA, which convert to THC and CBD when decarbonated. Using THCA or CBDA allow a non-psychoactive engagement and a new introduction to cannabis’ flavour profiles. 

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If you do not want to use the raw cannabis option, substitute your olive oil for a homemade infused oil or use your desired amount of infused oil in tincture form. A more complicated option is to use a live resin, diamonds or shatter product in your balsamic vinaigrette- be careful not to overdose with this option and use an edible calculator if you need it! 

For this recipe, it is recommended to use a flower with a caryophyllene, myrcene and linalool dominant terpene profile. The caryophyllene will pair with the cayenne pepper & gassiness of the myrcene to complement the vinegar ingredients. The smoked chipotle spices will help mask the powerful taste of myrcene, leaving the cannabis taste more like a herb- rather than overpowering. Linalool is a great terpene to focus on for this recipe due to the fruity floral notes in blueberries. The contrast of sweet and spicy is key to play off of this dish.

Recipe Breakdown:

Pour olive oil into a deep pan and set it to medium heat. Add blueberries until boiling and carefully squish them with a fork until the majority is in a liquid form. If you are using frozen not fresh, keep on a simmer to reduce the liquid. Add balsamic vinaigrette, rice wine vinegar, salt and pepper. Add brown sugar. Let your sauce cool, then add your raw cannabis (not decarbed) and store in the fridge overnight.

Blueberry Balsamic Spicy Chicken

Rub your chicken with cayenne pepper, paprika, salt and pepper. Cook until crisp on medium heat in a frypan. To feel fancy you can add some parsely to your chicken before adding your sauce. Pour the blueberry balsamic vinaigrette onto your chicken.

Take your carrots and zucchini and shred them with a vegetable noodle grater. Next, season with chipotle spices and cook on high heat for 5 minutes and stir consistently. To plate twist the 

Cut the potatoes into cubes and place them in a frying pan with the water and thyme. By adding water, you will soften the potatoes but they will still be crispy. It also helps with not having to add a second sauce. Season with salt and pepper. Cover with a lid and cook on medium/high heat until potatoes are half cooked. Remove the lid, and turn down the heat until just below medium. Consistently flip potatoes until crispy. Now you are ready to serve!

 

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