Carb-Wise: Fragrant Lemongrass Chicken Thighs
with Ponzu-Roasted Vegetables
Cooking time
20 minutes
Servings
2/4
Calories
350 /serving
Lemongrass is a culinary herb with a wonderful citrusy fragrance found in dishes from all over southwest and southeast Asia. The minced stalks give pan-seared chicken thighs a floral finish that lingers deliciously. You’ll love how those flavours ride even further when paired with ponzu sauce, which coats a side of roasted cauliflower and zucchini.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 200g Cauliflower florets
- 1 Lime
- 1 Green zucchini
- 15g Minced lemongrass
- 30ml Ponzu lime sauce
- 30ml Vegetable demi-glace
- 9g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Soy, Wheat
You will need:
Oil
Sheet pan
Parchment paper
Salt & pepper (S&P)
Large pan
Total Fat
15 g
Saturated Fat
3 g
Sodium
870 mg
Total Carb
18 g
Sugars
5 g
Protein
38 g
Fibre
5 g
Preparation
Start the vegetables
Preheat the oven to 450°F. Halve the cauliflower if large. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, 10 min., until beginning to soften.
Start the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 3 to 4 min. per side, until partially cooked.
Finish the vegetables
Meanwhile, quarter the zucchini lengthwise; cut crosswise into 1-inch pieces. In a medium bowl, combine the zucchini, remaining spices and S&P. When the cauliflower is beginning to soften, remove from the oven, stir, and add the zucchini. Roast, 8 to 10 min., until the vegetables are tender. Drizzle with the ponzu.
Finish the chicken & make the sauce
Meanwhile, halve the lime; juice ½ and quarter the remaining ½. To the pan of chicken, add the lemongrass. Cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add the demi-glace, lime juice, ¼ cup water (double for 4 portions) and S&P. Cook, stirring frequently, 2 to 3 min., until slightly reduced and the chicken* is cooked through.
Plate your dish
Divide the vegetables and chicken between your plates. Spoon the sauce over the chicken. Garnish with the lime wedges. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
