Bourbon-Spiced Chicken in Orange Sauce
with Crunchy Radish & Walnut Salad
Cooking time
25 minutes
Servings
2/4
Calories
/serving
Feelin’ saucy? You will be when you serve chicken with sweet ‘n’ smoky BBQ seasonings, and a tantalizing tangy glaze that marries orange with Dijon. All’s to do is pull hot bites of potatoes from the oven, and cue up some salad crunch with radishes and toasted walnuts.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 150g Shredded cabbage
- 100g Radishes
- 450g Potatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Lemon
- 15ml Minced garlic
- 25g Chopped walnuts
- 15ml Dijon mustard
- 45ml Orange sauce
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pan
2 or 4 tbsp Butter
Total Fat
g
Saturated Fat
g
Sodium
mg
Total Carb
g
Sugars
g
Protein
g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 20 to 25 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, 6 to 8 min. per side, until cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Mise en place & toast the walnuts
- Meanwhile, juice the lemon.
- Heat a small, dry pan on medium.
- Toast the walnuts, stirring occasionally, 2 to 3 min., until lightly browned.
- Transfer to a bowl to cool.
Make the glaze & coat the chicken
- In the reserved pan, heat a drizzle of oil on medium.
- Add the garlic and sauté, 1 to 2 min., until fragrant.
- Add 2 tbsp butter,¼ cup water (double both for 4 portions), the orange sauce and mustard.
- Cook, scraping up any browned bits, 2 to 3 min., until the flavours have combined; season with S&P.
- Return the chicken; toss well.
Make the salad
- Meanwhile, in a large bowl, combine 1 tbsp lemon juice, 2 tbsp oil (double both for 4 portions) and S&P.
- Add the cabbage, radishes, baby greens and walnuts; toss well.
Plate your dish
- Divide the chicken (slice beforehand if desired) and potatoes between your plates.
- Spoon the glaze over the chicken.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
