By Pamela Turczyn

With concerns that the pandemic is impacting our food supply, I am more grateful than ever for the relationships the Co-op has forged with local farm organizations like Shenandoah Valley Organic (SVO), which brings us the Farmer Direct brand of organic, humanely raised chicken. 

In an email, SVO’s Laura Thompson said the outbreak hasn’t led to any shortages at the company. “We are experiencing increased demand,” she said, “but feel confident in our ability to meet the demand.” Thompson said the company, despite reducing staff numbers, has created emergency production plans that will maintain current production levels. The company aims to source its ingredients and packaging domestically, which lessens the impact of port closures. “Please extend our gratitude for [the Co-op’s] continued support of our farmers and our employees through this challenging time,” Thompson said.

More details about SVO and how it’s responding to the COVID-19 pandemic can be found here. Enough with COVID-19 response, though. Let’s get cooking.

This chicken recipe combines shawarma and tandoori spices. I have used freshly grated ginger in order to provide some heat, but for an extra kick, you could add in a little cayenne or hot sauce. This recipe serves eight at a cost of approximately $2.25 per serving.

Ingredients: 

• 3 T olive oil

• 2 t ground coriander

• 1 t ground cumin

• 2 t ground turmeric

• 1 t curry powder

• 1 t salt

• 4 minced or pressed garlic cloves

• 2 T grated ginger

• 2 T lemon or lime juice

• 3 lbs chicken, skin-on, or 8 to 10 drumsticks

Instructions:

To make the marinade: Heat the oil in a small pan over medium heat, then cook the dry spices until fragrant, around two or three minutes. Turn off heat and add the ginger, garlic, lemon juice and salt. The ingredients should sizzle and turn dark. Allow the marinade to cool thoroughly.

Pat the chicken dry, and cut deep slashes into the meat, two slashes per side. Place the chicken in a roasting pan and coat with the marinade, pressing some into the slashes. Allow the chicken to marinate one to six hours, but no more than 8 hours. I usually marinate it in the refrigerator, then allow the chicken to sit at room temperature for an hour before baking.

Cook in an oven at 400 degrees Fahrenheit for approximately 45 minutes or until the skin and marinade crisps. Enjoy!