Protein Swap | West African-Inspired Peanut Chicken Thighs
with Garlic-Roasted Veggies
Cooking time
20 minutes
Servings
2/4
Calories
450 /serving
Peanut butter has the smooth moves to make this paleo supper a pure pleasure. Not only does it up the protein quotient in this recipe, but it also ensures a rich consistency for a sauce nicely balanced with fresh lemon juice and garlic. Spoon it over seared chicken thighs spiced with our full-bodied Out of Africa blend, and then pair up the meat with garlicky butternut squash and green beans pulled hot from the oven.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 15ml Minced garlic
- 300g Green beans
- 200g Diced butternut squash
- 1 Lemon
- 30g Peanut butter
- 10g Out of Africa spices (paprika, salt, cumin, fenugreek, cardamom, black pepper, allspice, turmeric, coriander, cinnamon, cloves, ajowan, ginger, kosher salt)
Contains: Peanuts
You will need:
Large pan
Whisk
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
21 g
Saturated Fat
4 g
Sodium
230 mg
Total Carb
27 g
Sugars
11 g
Protein
42 g
Fibre
6 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Remove the stem ends of the green beans. On a lined sheet pan, toss the green beans and squash with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 12 to 16 min., until browned and tender. In the final 2 min., add ⅔ of the garlic.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. 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.
Make the peanut sauce
Meanwhile, halve the lemon; juice ½ and quarter the remaining ½. In a small bowl, whisk the peanut butter, lemon juice, 3 tbsp water (double for 4 portions), the remaining garlic and S&P.
Coat the chicken
To the pan of chicken, add ½ the peanut sauce. Cook, spooning the sauce over, 1 to 2 min., until heated through and coated. If the sauce is too thick, add 1 tbsp water (double for 4 portions).
Plate your dish
Divide the vegetables and chicken between your plates. Serve the remaining peanut sauce and the lemon wedges on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
