Protein Swap | Sizzling Chicken Thighs & Baby Potatoes
with Cashew Romesco Sauce & Summery Salad
Cooking time
30 minutes
Servings
2/4
Calories
770 /serving
This cozy patio supper makes easy work of the barbecue. Chicken thighs go directly on the grill for a golden hue. Meanwhile, baby potatoes get wrapped in foil with a touch of garlic for aroma. You’ll whisk up a shortcut romesco sauce using cashew butter, red wine vinegar and roasted red pepper spread, and serve the works with a summery salad.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Baby potatoes
- 15ml Minced garlic
- 140g Cherry tomatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Red wine vinegar
- 15ml Ajvar (roasted red pepper spread)
- 30g Cashew butter
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Cashews, Sulphites
You will need:
Whisk
Oil
Salt & pepper (S&P)
BBQ
Aluminum foil
Microwave
Medium heatproof bowl
Total Fat
45 g
Saturated Fat
7 g
Sodium
670 mg
Total Carb
50 g
Sugars
7 g
Protein
44 g
Fibre
8 g
Preparation
Prepare the potatoes
Heat the BBQ on high, making sure to oil the grill first. Halve the potatoes. In a medium heatproof bowl, add the potatoes. Microwave, 4 to 6 min., until beginning to soften. Add ½ the garlic, ⅓ of the spices and S&P. Wrap in aluminum foil and fold the edges over to seal. Reserve the bowl.
Grill the potatoes
Place the foil package on the upper BBQ grates and close the lid. Grill, turning and moving occasionally on the grates, 25 to 30 min., until tender. Remove from the BBQ and let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
Grill the chicken
Meanwhile, pat the chicken* dry with paper towel; season with all but a pinch of the remaining spices and S&P. Add to the BBQ and grill, 4 to 6 min. per side, until cooked through.
Mise en place
Meanwhile, halve the tomatoes. In a small bowl, make the romesco sauce by whisking the ajvar, cashew butter, 2 tbsp oil (double for 4 portions), up to ½ the vinegar, the remaining garlic and spices, and S&P.
Make the salad
In a large bowl, combine the remaining vinegar, 2 tbsp oil (double for 4 portions) and S&P. Add the tomatoes and baby greens; toss well.
Dress the potatoes & serve
In the reserved bowl, combine the potatoes and ⅔ of the romesco sauce. Divide the potatoes and chicken (slice beforehand if desired) between your plates. Spoon the remaining romesco sauce over the chicken. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
