Spicy Buffalo Chicken Thighs
with Crackling Almond Veggies
Cooking time
25 minutes
Servings
2/4
Calories
470 /serving
From that first lick of fiery Buffalo sauce, the heat is cranking up on a fall evening. Pan-cooked chicken is surrounded by tender cauliflower and red kale, with crackling almonds and roasted garlic completing your chic, carb-conscious plates.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 200g Cauliflower florets
- ½ Bunch of red kale
- 15g Minced roasted garlic
- 30ml Vegetable demi-glace
- 🌶️ 30ml Buffalo sauce
- 25g Almonds
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Almonds
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
25 g
Saturated Fat
4 g
Sodium
1240 mg
Total Carb
23 g
Sugars
6 g
Protein
44 g
Fibre
6 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Remove the kale leaves from the stems; cut crosswise into 2-inch pieces.
- In a medium bowl, combine the kale, a drizzle of oil and S&P.
Start the vegetables
- On a lined sheet pan, toss the cauliflower (halve if large) with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 12 to 14 min., until beginning to soften.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a large 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.
Finish the vegetables
- When the vegetables are beginning to soften, add the garlic.
- Roast, stirring and adding the kale and almonds halfway, 6 to 8 min., until lightly browned and tender.
Make the sauce & coat the chicken
- To the pan of chicken, add the Buffalo sauce, demi-glace, ¼ cup water (double for 4 portions) and S&P.
- Cook, spooning the sauce over the chicken, 2 to 3 min., until beginning to thicken.
Plate your dish
- Divide the vegetables and chicken between your plates.
- Spoon the sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
