Nick’s Pick | Bourbon-Spiced Chicken in Orange Sauce
with Crunchy Radish & Walnut Salad
Cooking time
25 minutes
Servings
2/4
Calories
680 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Feelin’ saucy? You will be when you serve up this simple yet smashing chicken recipe. Give the chicken breasts a soupçon of smokiness with our BBQ on Bourbon Street seasoning, then treat them to a tantalizing tangy-sweet glaze that marries orange sauce with Dijon. All’s left to do is pull hot bites of roasted potatoes from the oven, and put together a satisfying salad featuring the double crunch of radishes and toasted walnuts.
We will send you:
- 2 Chicken breasts
- 100g Radishes (or French radishes)
- 450g Potatoes
- 150g Shredded cabbage
- 15ml Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Lemon
- 10g Dijon mustard
- 25g Chopped walnuts
- 45ml Orange sauce
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Milk, Mustard, Soy, Sulphites, Walnuts, Wheat
You will need:
Small pan
Medium pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
27 g
Saturated Fat
9 g
Sodium
1170 mg
Total Carb
63 g
Sugars
16 g
Protein
50 g
Fibre
8 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 with paper towel; 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 cutting board, 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. Add the walnuts and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. 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.
