Spicy Buffalo Chicken Thighs
Sweet Potato Fries & Watermelon Radish Slaw
Cooking time
25 minutes
Servings
2/4
Calories
650 /serving
This all-American layout is as easy as one, two, three. First, chicken thighs are coated with buttery Buffalo sauce for velvety heat. Then sweet potato fries get hickory smoke seasonings. And finally, an eye-catching pink slaw is lusciously dressed with sour cream.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Sweet potatoes
- 150g Shredded cabbage
- 1 Watermelon radish
- 30ml Vegetable demi-glace
- 30ml Buffalo sauce
- 30ml Apple cider vinegar
- 43ml Sour cream
- 8g Sweet Hickory BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander, thyme, oregano, rosemary, hickory flavour)
Contains: Milk • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
29 g
Saturated Fat
12 g
Sodium
1200 mg
Total Carb
58 g
Sugars
16 g
Protein
40 g
Fibre
10 g
Preparation
Roast the sweet potato fries
- Preheat the oven to 450°F.
- Cut the sweet potatoes into fries.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 22 to 24 min., until browned and tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
Make the slaw
- Meanwhile, peel and cut the watermelon radish into matchsticks (or peel, halve and thinly slice).
- In a medium bowl, combine the cabbage, watermelon radish, sour cream, vinegar, a drizzle of oil and S&P.
Make the sauce & coat the chicken
- To the pan of chicken, add 2 tbsp butter, 2 tbsp water (double both for 4 portions) and the demi-glace.
- Cook, spooning the sauce over the chicken, 30 sec. to 1 min., until melted and coated.
- Off the heat, add the Buffalo sauce; stir well.
Plate your dish
- Divide the sweet potato fries, slaw and chicken between your plates.
- Spoon the sauce over the chicken. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
