Filipino Apple Adobo

Welcome to a taste of the Philippines! Adobo is often regarded as the national dish of the islands and can be made using any meat, fish or vegetables. Slightly tart apples and honey add to the depth of flavours already present in this delicious main course.

Serves 4

Chef Tip: Cooking time: 45 Prep time: 25

Variety Tip: *This recipe is best prepared using 2-4 McIntosh, Honeycrisp or Empire apples


2 cups diced Ontario apples* (500 mL)
1 cup small cauliflower florets (250 mL)
1 cup diced squash (250 mL)
1 small white onion, chopped
1 tbsp oil (15 mL)
1/2 tsp each salt and pepper (2 mL)
1 lb chicken legs and thighs (500 g)
1 tbsp ground turmeric (15 mL)
1 tsp oil (5 mL)
4 large garlic cloves, chopped
1 tbsp grated fresh ginger (15 mL)
1/2 tsp crushed red pepper flakes (2 mL)
1 tbsp vinegar (15 mL)
1 13.5-ounce can unsweetened coconut milk
1 tbsp honey (15 mL)


Heat oven to 400°F (200°C). Toss apples, cauliflower, squash and onion on a large rimmed baking sheet with oil, salt and pepper. Place chicken on top and season with salt and pepper. Roast vegetables and chicken for 30 minutes or until brown and tender. 

In a large soup pot over medium-high heat toast turmeric for 30 seconds, stirring and being careful not to burn.  Stir in oil, garlic, ginger and red pepper flakes. Cook for 1 minute stirring often. Stir in vinegar and cook for 2 minutes. Stir in coconut milk, honey and the roasted vegetables from the oven and cook for 10 minutes stirring occasionally. Divide adobo among bowls and top with chicken. 

Garnish with toasted coconut, chillies, and cilantro.