Pan-Fried Chicken Kyiv with Garlic-Panko Crust
over Sautéed Vegetables & Fluffy Rice
Cooking time
25 minutes
Servings
2/4
Calories
810 /serving
A grand classic, named for the Ukrainian capital, chicken Kyiv (or Kiev) is all about butter, breadcrumbs and garlic. This version is extra crispy thanks to panko and extra zesty thanks to lemon. Plus, these chicken thighs benefit from a sprinkling of our Lively Garlic & Oregano spice blend as they’re browned to perfection. Sautéed to just-soft, butternut squash and kale also get a lemony touch, before nestling up to a mound of fluffy white rice.
We will send you:
- 4 Chicken thighs
- 300g Diced butternut squash
- 100g Chopped kale
- 1 Garlic clove
- 1 Lemon
- 20g Panko
- 160g White rice
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk, Wheat
You will need:
Medium pot
2 Large pans
Zester
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
14 g
Sodium
940 mg
Total Carb
93 g
Sugars
9 g
Protein
45 g
Fibre
5 g
Preparation
Cook the rice
Zest the lemon. In a medium pot, combine the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add ½ the lemon zest and 1 tbsp butter (double for 4 portions). Fluff the rice.
Cook the chicken
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the spices and S&P. Cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a plate and keep warm, leaving any browned bits in the pan. Reserve the pan.
Mise en place
Meanwhile, quarter the lemon. Mince the garlic.
Sauté the vegetables
In a second large pan, heat a generous drizzle of oil on medium-high. Sauté the squash, 4 to 6 min., until tender; season with the remaining spices and S&P. Add the kale and ½ the garlic. Sauté, 30 sec. to 1 min., until the kale has wilted and the garlic is fragrant. Add the juice of ½ the lemon wedges; toss well.
Make the garlic-panko crust
In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium-high. Toast the panko, stirring frequently, 2 to 4 min., until beginning to brown. Add the remaining garlic and lemon zest. Cook, stirring frequently, 30 sec. to 1 min., until fragrant.
Plate your dish
Divide the rice between your plates. Top with the chicken and vegetables. Garnish with the garlic-panko crust and remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
