BBQ Mango Chutney-Glazed Chicken Thighs
Grilled Bok Choy, Carrot-Cashew Salad & Bulgur
Cooking time
25 minutes
Servings
2/4
Calories
650 /serving
Double up on flavour with two Indian-themed ingredients. Get started by spicing chicken thighs with our masterfully mellow Into the Taj blend. Once they’re nicely bronzed on the barbecue, you’ll glaze them twice with mango chutney, for that classic tinge of sweet fruit. Asian greens take barely minutes to soften on the grill, while you toss together a sesame-dressed salad of pre-cut carrots and baby greens—with roasted cashews for a crunchy kicker.
We will send you:
- 4 Chicken thighs
- 225g Baby bok choy
- 100g Matchstick carrots
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30g Mango chutney
- 60ml Sesame Sunshine vinaigrette
- 25g Roasted cashews
- 80g Bulgur
- 7g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard, black peppercorn, turmeric, fenugreek)
Contains: Cashews, Mustard, Sesame, Soy, Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Basting brush
Total Fat
29 g
Saturated Fat
5 g
Sodium
1160 mg
Total Carb
57 g
Sugars
12 g
Protein
45 g
Fibre
10 g
Preparation
Grill the chicken
Heat the BBQ on high, making sure to oil the grill first. Pat the chicken* dry with paper towel; season with ½ the spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, brushing with the mango chutney at least twice, 4 to 6 min. per side, until cooked through. Transfer to a plate and reserve the grill pan, if using.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Add ⅓ of the vinaigrette. Fluff and keep warm.
Grill the bok choy
Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large). In a large bowl, combine the bok choy, a drizzle of oil, the remaining spices and S&P. Add, cut-sides down, to the BBQ (or to the reserved grill pan heated on medium-high) and grill, flipping halfway, 3 to 4 min., until tender. Reserve the bowl.
Make the salad
Meanwhile, roughly chop the cashews. In the reserved bowl, combine the carrots, baby greens, ½ the cashews and the remaining vinaigrette.
Plate your dish
Divide the bulgur between your plates. Top with the chicken and bok choy. Garnish the chicken with the remaining cashews. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
