Chef Jancide Fillion’s Black Pepper and Cardamom Chicken
The Reporter presents a new feature, What’s Cookin’, in which McGill Food and Dining Services Chefs share some of their favourite recipes with the McGill community. We hope to bring you a recipe per month during the school year. In this first installment, Jancide Fillion, the Chef at the Royal Victoria College Dining Hall, presents his Black Pepper and Cardamom Chicken.
Yield: Serves 4
Prep time: 5 min
Cook time: 40 min
3 tsp black pepper
2 tsp cardamom powder
2 large tomatoes, diced
1 cup of chicken broth
4 pieces of chicken (breast or thigh, as preferred)
A handful of fresh cilantro
3 tbsp olive oil
Salt to taste
12 ounces dried Fettuccine
Sprinkle the chicken with salt, pepper and the cardamom powder. Heat 2 tablespoon of oil in a heavy large skillet over medium-high heat. Add the chicken and cook just until brown, about 4 minutes per side.
Then add the tomato and sauté until tender, about 2 minutes. Add the broth and simmer, covered, for about 30 minutes over medium-low heat until the chicken is just cooked through. Stir in the chopped cilantro. Season the sauce, to taste, with salt and pepper if needed.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 1 tablespoon of olive oil and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with cilantro and serve.
Meet Chef Jancide Fillion
Originally from Chicoutimi, Chef Jancide Fillion was lured into the culinary world when he discovered his passion for food at a young age. Fillion studied the culinary arts at L’Institut du Tourisme et de l’Hôtellerie du Québec and began his career working in some of Montreal’s most coveted French cuisines such as Brioche Lyonnais and the St-Amable. Over the years, Fillion traveled from Montreal to Fort Lauderdale, Florida, and to Havana, Cuba. His talent brought him to work alongside respected professionals at the Relais & Château Hostellerie Les Trois Tilleuls, Sage French Café, Elm Ridge Golf and Country Club and the Hôtel Capri before coming to McGill.
When asked to describe his favorite dish, Fillion simply chuckles: “It changes every season. With winter settling in, I’d love nothing more than a hearty vegetable stew that perfumes my home!” Fillion’s culinary philosophy is that of simplicity, honesty and passion. “When food is made with love, it always tastes great!”
Category: What's Cookin'