Smoky Glazed Chicken Thighs

with Sesame Spiced Roasted Cauliflower, Potatoes & Marinated Kale

Moderate | 25 min

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Contains: Mustard, Sesame, and Sulphites.

May Contain: Egg, Fish, Gluten, Milk, Peanuts, Shellfish, Soy, and Tree Nuts.

What We'll Send

Smoked Paprika
Baby Boomer Potatoes
Cauliflower
Kale
Red Pepper Flakes
Garlic
Red Wine Vinegar
Liquid Honey
Dijon Mustard
Lemon
Chicken Thighs Boneless Skinless
Spice Blend
Coriander, Ground Fennel Seed, Basil Dried, Ground Ginger, Sesame Seeds
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 570
Fat 28g
Protein 37g
Carbohydrates 47g

Cooking Directions

1

Prepare Ingredients
- Turn oven to 425°F.
- Wash potatoes, kale and lemon.
- Cut potatoes into quarters.
- Dry kale, remove leaves from stems and chop leaves into bite sized pieces.
- Zest and halve lemon.
- Drain chicken thighs and pat dry with paper towel.

2

Roast Vegetables
- Line a baking sheet with foil.
- Place potatoes and cauliflower florets on baking sheet and toss all together with 1 tbsp. olive oil.
- Season with spice blend and salt to taste.
- Place in oven and set a timer for 10 minutes.
- When timer goes off, turn vegetables and cook another 8 minutes, or until golden and tender.

3

Marinate Kale
- In a medium bowl, whisk together red wine vinegar, lemon zest and half of both the honey and lemon juice.
- Add kale to bowl and massage with dressing until green colour deepens.
- Season to taste with salt.

4

Prepare Glaze + Chicken Thighs
- In a small bowl, whisk together dijon mustard, garlic, smoked paprika, remaining lemon juice, and honey with ¼ cup water and red pepper flakes to taste.
- Season chicken with salt and pepper.

5

Cook Chicken
- Heat 1 tbsp. olive oil in a large skillet over medium-high.
- Cook chicken for about 3-5 minutes each side or until it reaches an internal temperature of 165°F.
- Temporarily remove chicken from skillet and drain excess oil from pan.
- Return chicken to skillet, and add glaze. Cook for 2-3 minutes to let glaze reduce.
- Turn chicken once and stir until glaze coats chicken.
- Turn off heat and set aside.

6

Serve
- Divide smoky chicken thighs onto plates with any remaining glaze on top.
- Serve roasted vegetables and marinated kale beside.
- Enjoy!

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