Protein Swap | Island-Style Citrus & Tamarind Chicken Thighs
with Veggie Rice & Crisp String Pea Salad
Cooking time
25 minutes
Servings
2/4
Calories
770 /serving
The blue waters of the Caribbean, the soft sand, the tropical breeze… we can’t get you there, but we can get you close. Enjoy the sun-grown glaze that divinely coats these tender, pan-seared chicken thighs: plucky lime zest and juice, sweet-tart tamarind paste and sticky honey, with a splash of demi-glace to loosen it up. Accompanied by rice studded with sautéed sweet pepper and onion, plus a sparky string pea salad, it’s a vacation on a plate.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 100g String peas (sugar snap peas or snow peas)
- 1 Onion (or shallot)
- 1 Lime
- 1 Sweet pepper
- 160g White rice
- 15ml Tamarind paste
- 30ml Vegetable demi-glace
- 7g Honey
- 8g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Sesame
You will need:
Medium pot
Large pan
Zester
Oil
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
5 g
Sodium
500 mg
Total Carb
93 g
Sugars
15 g
Protein
43 g
Fibre
7 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Cook & glaze the chicken
Meanwhile, zest and juice the lime. In a small bowl, make the glaze by combining the demi-glace, tamarind, honey, lime zest (start with ½), ½ the lime juice and 1 tbsp water (double for 4 portions). Pat the chicken dry with paper towel; season with ⅔ of the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side (4 to 6 min. per side for chicken thighs), until cooked through. Add the glaze and cook, spooning it over the chicken, 1 to 2 min., until coated. Transfer to a plate and keep warm. Wipe out and reserve the pan.
Mise en place
Meanwhile, core and small-dice the sweet pepper. Halve and peel the onion; small-dice ½ and thinly slice the remaining ½. Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Thinly slice each pod lengthwise.
Sauté the sweet pepper & onion
In the reserved pan, heat a drizzle of oil on medium-high. Add the sweet pepper and diced onion. Sauté, 3 to 4 min., until softened; season with all but a pinch of the remaining spices and S&P.
Make the salad
Meanwhile, in a medium bowl, combine the string peas, sliced onion, remaining lime juice and spices, 2 tbsp oil (double for 4 portions) and S&P.
Finish & serve
To the pot of rice, add the sweet pepper and onion; stir well. Divide the rice and chicken (sliced beforehand if desired) between your plates. Top with the salad. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
