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Chicken Chat with Trudy Metcalfe-Coe

The in-demand Ottawa chef shares her passion with the world

Chicken may not be indigenous to North America, but it has taken off in a way that flightless birds tend not to. For Trudy Metcalfe-Coe, chicken is a chance to be creative while bringing pleasure to others. As both an artisan and a member of Ottawa’s thriving Inuit community, the award-winning chef has become a hotly in-demand maker of tasty meals over the past few years. She has catered for hundreds of people at Indigenous events across the Ottawa/Gatineau area; most recently, she won the People’s Choice Award at the Indigichef competition of the Ottawa Summer Solstice Festival for her signature smoked Arctic char with maple and garam masala glaze. But it all started at home for her.

Ms Metcalfe-Coe hails from Nunatsiavut (Our Beautiful Land), the Inuit territory which is part of what’s called Labrador in English and French. She says cooking for others is one of her joys in life, and her sticky chicken recipe has become a surefire hit in recent years. A departure from the nattiq (seal), mattak (whale skin and blubber) and tuktu (caribou) staples of her youth, Ms Metcalfe-Coe enjoys the versatility chicken provides her. We hope you enjoy this scrumptious concoction!

STICKY CHICKEN by Trudy Metcalfe-Coe

Makes 2 to 4 servings

INGREDIENTS

  • 2 chicken breasts, sliced lengthwise
  • ⅓ cup honey
  • ½ cup brown sugar
  • ¼ cup soya sauce
  • 2 tsp. garam masala
  • 1 tsp garlic, mulched
  • 1 tsp ginger, mulched

DIRECTIONS

Preheat oven to 350°F. Whisk brown sugar, soya sauce, garam masala, ginger and garlic in a bowl until finely mixed. Add the chicken and mix with a spoon. Be sure to thoroughly clean your hands between different steps!

Next, lay the breasts onto an aluminum foil-lined cooking pan, spaced out evenly. Place the tray on the lower rack of the oven and cook for 45 minutes. Check frequently, and be sure to occasionally scoop up the juices with a spoon and slather onto the chicken. Use a meat thermometer to make sure the chicken gets up to 165°F.

Remove from heat, glaze with the honey, and let cool for a few minutes. Then dig in and enjoy. Mamaqtuq (delicious)!

Ms Metcalfe-Coe shared her time, her experiences, and her passion with us, and we are proud to pass this on to you. Nakurmiik, matna, qujannamiik, merci, thank you Trudy!

To see more of Trudy Metcalfe-Coe’s mouth-watering creations, or to support her work, check out her Instagram at @trudymetcalfe1965. You can also find her on Facebook.