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The Bouillon Room Toronto: Culinary Beats meet Tasty Recipes

Caribbean Lemon Pepper Jerk Chicken with Tangy Pineapple Salsa

For the Chicken:

570 g chicken thighs (boneless & skin-on)
2 Knorr® Chicken Bouillon Cubes
1 lemon, zested and juiced (approx. 60 ml juice and 5 g zest)
5 g black pepper (freshly ground)
30 g jerk seasoning
1 red bell pepper, sliced (approx. 150 g)
1 yellow bell pepper, sliced (approx. 150 g)
1 red onion, sliced (approx. 150 g)
30 g vegetable oil
400 g coconut rice
15 g chopped fresh cilantro

For the Pineapple Salsa:

200 g fresh pineapple, diced
50 g red onion, finely chopped
1 red bell pepper, finely chopped (approx. 75 g)
1 jalapeño, seeded and minced
15 g fresh cilantro, chopped
Juice of 1 lime (approx. 30 ml)
Salt to taste

Prepare the marinade: In a large bowl, combine the juice and zest of 1 lemon, jerk seasoning, and 1 crumbled Knorr® Chicken Bouillon Cube. Mix well.
Marinate the chicken: Add chicken thighs to the marinade, ensuring they are well coated. Let sit for at least 20 minutes.
Cook the chicken: Heat vegetable oil in a large skillet or grill pan over medium-high heat. Add the marinated chicken thighs and cook for 6-7 minutes on each side or until thoroughly cooked and slightly charred.
Sauté the vegetables: In the same skillet, add sliced bell peppers and red onion. Sauté until tender, about 5 minutes. Season with the remaining crumbled Knorr® Chicken Bouillon Cube.
Prepare the rice: Cook the coconut rice according to package instructions.
Prepare the pineapple salsa: In a medium bowl, combine diced pineapple, red onion, red bell pepper, jalapeño, fresh cilantro, lime juice, and salt. Mix well and let sit for at least 10 minutes to allow the flavors to meld.
Serve: Plate the jerk chicken with sautéed vegetables over a bed of coconut rice. Top with tangy pineapple salsa and garnish with chopped cilantro.

Italian Lemon Ricotta Orzo Salad

For the Chicken:

500 g chicken thighs (boneless & skinless)
2 large eggs (approx. 100 g)
60 g corn starch
60 g all-purpose flour
1 Knorr® Chicken Bouillon Cube, crumbled
3 g salt (approx. 1/2 tsp)
2 g white pepper (approx. 1/2 tsp)
2 g garlic powder (approx. 1/2 tsp)
100 ml water
Vegetable oil for frying

For the Lemon Sauce:

120 ml fresh lemon juice (approx. 2-3 lemons)
10 g lemon zest (approx. 2-3 lemons)
80 g sugar
15 ml soy sauce (approx. 1 tbsp)
240 ml water
16 g corn starch (approx. 2 tbsp)
30 ml water (for corn starch slurry, approx. 2 tbsp)
1 Knorr® Chicken Bouillon Cube, crumbled

For the Bao:

12 pcs steamed bao
100 g mayonnaise
10 g black pepper (freshly ground)
10 g lemon juice
200 g red cabbage (sliced)
1 pc scallion (thinly sliced)

Prepare the batter: In a large bowl, whisk together eggs, corn starch, all-purpose flour, crumbled Knorr® Chicken Bouillon Cube, salt, white pepper, garlic powder, and 100 ml of water until smooth.
Coat the chicken: Cut the chicken thighs into bite-sized strips and to the batter, ensuring each piece is well-coated.
Fry the chicken: Heat vegetable oil in a deep fryer or a large pot to 180°C (350°F). Fry the chicken strips in batches until golden brown and crispy, about 4-5 minutes per batch. Drain on paper towels.
Prepare the lemon sauce: In a small saucepan, combine lemon juice, lemon zest, sugar, soy sauce, Knorr® Chicken Bouillon Cube and 240 ml of water. Bring to a simmer over medium heat, stirring until the sugar & Knorr® Chicken Bouillon Cube dissolves.
Thicken the sauce: In a small bowl, mix 16 g of corn starch with 30 ml of water to make a slurry. Gradually add the slurry to the lemon sauce, stirring constantly until the sauce thickens.
Make the slaw: Thinly slice the red cabbage and dress with lemon juice, mayonnaise, black pepper & season with salt to taste.
Combine and serve: Pour the thickened lemon sauce over the fried chicken and toss to coat evenly. Place the chicken in the bun with some of the slaw, garnish with thinly sliced scallions and serve.

Italian Lemon Ricotta Orzo Salad

375g orzo
6 Knorr® Vegetable Bouillon Cubes
2 lemons, zested and juiced (approx. 120 ml juice and 10 g zest)
5 g black pepper (freshly grounded)
200 g ricotta cheese
25 g grated parmesan cheese
600 g peas (fresh or frozen)
50 g pea shoots
25 g fresh mint, leaves only, chopped
50 g red wine vinegar
15 g caster sugar
100 g extra virgin olive oil

Cook the orzo: Boil orzo according to package directions (6-7 mins) in boiling water seasoned with Knorr® Vegetable Bouillon Cubes (4 cubes per 2L water). Drain and set aside.
Prepare the salad: Slice the shallots into a large mixing bowl with the red wine vinegar, toss together and set aside for 10 minutes or so for the shallots to soften slightly.
Peas: If using fresh, drop them into a pan of boiling water seasoned with Knorr® Vegetable Bouillon Cubes, bring quickly back to the boil, drain and refresh under cold water. If using frozen peas, simply cover them with freshly boiled water seasoned with Knorr® Vegetable Bouillon Cubes and leave to thaw. There is no need to cook them. Drain well.
Serve: Stir the olive oil, lemon juice, lemon zest, black pepper, chopped mint, sugar and some seasoning into the shallots. Stir in the orzo, peas, pea shoots and ricotta. Finish with grated parmesan cheese and season to taste.

Additional notes:

The three recipes feature different methods of cooking. Caribbean requires hard sear/ high temp cooking with a grill pan for the jerk chicken and can have small diced fruit/ veg to bounce around from the pineapple salsa. Asian requires deep frying of the chicken & steaming of the bao, and can have all the dry ingredients for the fried chicken batter bounce around. Italian requires boiling of the orzo pasta and can have the orzo pasta & peas bouncing on the speakers.

Lemon Pepper Chicken Cutlets

1 cup flour
2 large eggs
Grated peel and juice from 1 lemon
1 cup panko breadcrumbs
2 Tbsp. chopped parsley
1 1/2 Knorr® Chicken Bouillon Cubes
1 tsp. coarsely ground black pepper
1 tsp. chopped rosemary
1 1/4 lb. thinly sliced chicken cutlets
No-stick cooking spray
1 pint cherry tomatoes, halved
8 ounces baby arugula
1/4 cup thinly sliced red onion
2 Tbsp. Lemon vinaigrette dressing
1/4 cup shaved Parmesan cheese

Preheat oven to 450°. Coat parchment-lined rimmed baking sheet with no-stick cooking spray.
Spread flour on plate. Whisk eggs, lemon juice, and 1 crumbled Knorr® Chicken Bouillon cube in a shallow bowl. Combine breadcrumbs, parsley, lemon peel, pepper, rosemary, and 1/2 of a Knorr® Chicken Bouillon cube, crumbled, in another shallow bowl. Mix well.
Coat chicken cutlets first in flour, then eggs, then breadcrumbs.
Arrange the breaded cutlets on a prepared baking sheet. Spray liberally with no-stick cooking spray. Bake, turning once, until crumbs are golden, and chicken is thoroughly cooked, about 20 minutes.
Toss tomatoes, arugula, onion and dressing in bowl.
To serve, top chicken with salad and shaved Parmesan. Serve with lemon wedges if desired.

For a stovetop cooking instructions, we can include the following directions

Heat 1 Tbsp of extra virgin olive oil in large nonstick skillet over medium-high heat and cook chicken, turning once, until chicken is thoroughly cook and golden brown, about 5-7 minutes.

For Air Fryer cooking instructions, we can include the following directions

Spray the bottom of your air fryer with non-stick cooking spray, then add half of the chicken pieces, cooking 3 at a time.
Spray the tops of the chicken with non-stick cooking spray.
Air fry at 400 for 15 minutes. At the 7-minute mark, flip the chicken and spray the tops with more non-stick spray.
Remove the cooked chicken and set aside on a plate, and repeat the process for the remaining pieces.

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