Carb-Wise: Seared Chicken Thighs with Cubanelle & Spicy Jalapeño Peppers
Maple-Dressed Lacinato Kale & Quinoa Salad
Cooking time
20 minutes
Servings
2/4
Calories
750 /serving
Put some pepper on it. Two kinds of fresh pepper, in the case of this rewarding recipe. It features the cubanelle, pale green and generally more mild, and the jalapeño, darker, hotter and generally more wild. Sautéed with garlic and a drop of vinegar, they go into a substantial salad composed of wholesome quinoa and lacinato kale, with a maple-inflected vinaigrette. It all sets the scene for those lovely ancho- and sesame-spiced chicken thighs.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 2 Garlic cloves
- 1 Jalapeño pepper
- 1 Cubanelle pepper
- 1 Bunch of lacinato kale
- 30ml Apple cider vinegar
- 95g Red & white quinoa
- 15ml Maple syrup
- 8g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Sesame, Sulphites
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
5 g
Sodium
540 mg
Total Carb
66 g
Sugars
15 g
Protein
52 g
Fibre
11 g
Preparation
Cook the quinoa
Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff and keep warm.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ⅔ of the spices. 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. Transfer to a cutting board and keep warm, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, remove the kale leaves from the stems; thinly slice the leaves. In a large bowl, combine the kale, a drizzle of oil and S&P. Massage the kale, 1 to 2 min., until softened. Mince the garlic. Thinly slice the cubanelle pepper crosswise, discarding the stem and seeds. Thinly slice the jalapeño crosswise, discarding the stem, ribs and seeds.
Sauté the peppers
In the reserved pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant. Add both types of peppers, the remaining spices and S&P. Sauté, 2 to 3 min., until tender. Add ⅓ of the vinegar; toss well.
Make the salad
To the bowl of kale, add the quinoa, peppers, maple syrup, remaining vinegar, 2 tbsp oil (double for 4 portions) and S&P; toss well.
Plate your dish
Divide the salad between your plates. Top with the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
