Crispy Chicken Thighs with Dill Pickle Mayo
Dijon-Dressed Roasted String Bean & Radish Salad
Cooking time
20 minutes
Servings
2/4
Calories
890 /serving
Enjoy a pretty landscape on each plate. Pink radishes and green string beans create an appealing veggie side—especially when roasted to tender-crisp and then tossed in a Dijon-spiked vinaigrette. Lay down some fluffy bulgur, then bring in more crispness from golden pan-fried chicken thighs, covered by an outer coat of crunchy panko crumbs. Drop dollops of mayo spiked with chopped dill pickle over top. Just wait ’til you sink your teeth into this!
We will send you:
- 4 Chicken thighs
- 200g Radishes (or French radishes)
- 300g String beans
- 60ml Mayonnaise
- 15ml Apple cider vinegar
- 15ml Dijon mustard
- 40g Panko
- 1 Dill pickle
- 80g Bulgur
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Mustard, Sulphites, Wheat
You will need:
Medium pot
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
53 g
Saturated Fat
6 g
Sodium
1380 mg
Total Carb
64 g
Sugars
9 g
Protein
45 g
Fibre
12 g
Preparation
Cook the bulgur
Preheat the oven to 450°F. 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. Fluff and keep warm.
Mise en place
Meanwhile, remove the stem ends of the string beans. Quarter the radishes (cut into sixths if large). Small-dice the pickle. In a small bowl, combine the pickle, ⅔ of the mayo and a pinch of the spices.
Prepare the chicken
Pat the chicken dry with paper towel; season with ⅓ of the remaining spices and S&P. In a shallow bowl, combine the panko, ½ the remaining spices and S&P. In a second shallow bowl, combine the remaining mayo, a pinch of the remaining spices, ⅓ of the mustard, 1 tbsp water (double for 4 portions) and S&P. Working one at a time, coat the chicken in the mayo (shaking off any excess), then in the panko (pressing to adhere).
Cook the chicken
In a large pan, heat a thin layer of oil on medium-high. Add the chicken* and cook, 4 to 6 min. per side, until cooked through.
Roast the vegetables
Meanwhile, on a lined sheet pan, toss the string beans and radishes with a drizzle of oil, the remaining spices and S&P. Roast, 5 to 8 min., until crisp-tender.
Make the salad & serve
In a large bowl, combine the vinegar, remaining mustard and 2 tbsp oil (double for 4 portions). Add the vegetables; toss well. Divide the bulgur between your plates. Top with the chicken and salad. Garnish the chicken with a spoonful of the pickle mayo. Serve the remaining pickle mayo on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
