Japan to Canada Chicken
with Warm Miso-Maple Vinaigrette & Cashews
Cooking time
25 minutes
Servings
2/4
Calories
750 /serving
Miso and maple syrup have a long-distance relationship, between Japan and Canada. You’ll whisk these elements into a warm vinaigrette that showers roasted chicken and Nantes carrots with ethereal flavour. It’s served on a kale and bulgur foundation, with toasted cashews to finish.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- ½ Bunch of kale
- 300g Nantes carrots
- 30ml Maple syrup
- 25g Roasted cashews
- 80g Bulgur
- 30ml Apple cider vinegar
- 20g White miso paste
- 6g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, dill weed, basil, orange peels, canola oil)
Contains: Cashews • Milk • Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Large pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
2 or 4 tbsp Butter
Total Fat
28 g
Saturated Fat
5 g
Sodium
790 mg
Total Carb
81 g
Sugars
5 g
Protein
47 g
Fibre
6 g
Preparation
Roast the chicken & carrots
- Preheat the oven to 450°F.
- Pat the chicken dry; season with ½ the spices and S&P.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss the carrots with a drizzle of oil, the remaining spices and S&P.
- Add the chicken and roast, flipping halfway, 20 to 25 min., until the chicken* is cooked through and the carrots are tender.
Cook the bulgur & kale
- Meanwhile, remove the kale leaves from the stems; slice the leaves.
- In a large pot, combine the bulgur, 1 cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, add the kale, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed.
- Fluff the bulgur.
Toast the cashews
- Meanwhile, heat a large, dry pan on medium-high.
- Add the cashews and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl and season with S&P.
- Reserve the pan.
Make the vinaigrette
- Heat the same pan on medium.
- Add ⅓ cup water, 2 tbsp butter (double both for 4 portions), the maple syrup, vinegar and miso.
- Cook, whisking often, 3 to 4 min., until reduced and thickened.
Plate your dish
- Divide the bulgur and kale between your plates.
- Top with the chicken (slice beforehand if desired) and carrots.
- Drizzle with ½ the vinaigrette.
- Garnish with the cashews.
- Serve the remaining vinaigrette on the side. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
