Protein Swap | Oven-Roasted Chicken Thighs & Multicoloured Nantes Carrots
Warm Miso-Maple Vinaigrette, Bulgur & Toasted Cashews
Cooking time
25 minutes
Servings
2/4
Calories
730 /serving
Miso and maple syrup have a secret romance—call it a long distance relationship between Japan and Canada. You’ll whisk these two elements together with rice vinegar to create a warm vinaigrette that showers this dish with an ethereal layer of flavour. Drizzle it over roasted chicken and colourful carrots seasoned with heady spices (look for notes of sesame and orange peel), with a kale and bulgur foundation, and toasted cashews to finish.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 120g Chopped kale
- 300g Multicoloured Nantes carrots
- 80g Bulgur
- 30ml Rice vinegar
- 20g White miso paste
- 30ml Maple syrup
- 25g Roasted cashews
- 6g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, basil, dill weed, sweet orange peel, sunflower oil)
Contains: Cashews, Milk, Sesame, Soy, Wheat
You will need:
Large pot
Large pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
30 g
Saturated Fat
11 g
Sodium
1390 mg
Total Carb
76 g
Sugars
26 g
Protein
46 g
Fibre
12 g
Preparation
Roast the chicken & carrots
Preheat the oven to 450°F. Pat the chicken dry with paper towel; 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 24 min., until the chicken* is cooked through and the carrots are tender.
Cook the bulgur & kale
Meanwhile, 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 and keep warm.
Toast the cashews
Meanwhile, heat a large, dry pan on medium-high. Add the cashews and toast, stirring frequently, 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 frequently, 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!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
