Smoky Mango-Glazed Chicken Thighs & Chayote-Orange Salsa
Spiced Rice with Wilted Leafy Greens
Cooking time
20 minutes
Servings
2/4
Calories
790 /serving
Looking for some bright ideas? It’s the right time of year to think up some fun fruity dishes. The coating on these seared chicken thighs layers the sweet sheen of mango chutney over hints of smoked paprika and cumin. The salsa is designed for full-on freshness, combining pale cubes of ever-crisp chayote with gloriously sweet Cara Cara orange and sharp splashes of vinegar. Serve over Southwestern-spiced white rice dotted with wilted leafy greens, for a breath of fresh air.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 120g Baby greens (baby spinach or kale)
- 1 Scallion
- 1 Chayote
- 1 Cara Cara orange
- 15ml Apple cider vinegar
- 30g Mango chutney
- 160g White rice
- 9g Southwestern Kick spices (sea salt, smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Sulphites
You will need:
Large pot
Large pan
Oil
Salt & pepper (S&P)
Basting brush
Peeler
Total Fat
31 g
Saturated Fat
5 g
Sodium
1170 mg
Total Carb
89 g
Sugars
14 g
Protein
43 g
Fibre
7 g
Preparation
Cook the rice
In a large pot, combine the rice, 1 ¼ cups water, 1 tsp salt (double the water and salt for 4 portions) and ⅓ of the spices; 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 the spinach. Fluff the rice.
Cook & glaze 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. on one side, until partially cooked. Flip and brush with ½ the mango chutney. Cook, 4 to 6 min., until cooked through.
Mise en place
Meanwhile, peel and small-dice the chayote. Thinly slice the scallion crosswise. Cut off the top and bottom of the orange so it sits flat on your cutting board; cut away the peel and white pith. Thinly slice, then medium-dice.
Make the salsa
In a medium bowl, combine the orange, scallion, chayote, vinegar, remaining mango chutney, 3 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the rice and chicken (slice beforehand if desired) between your plates. Top with the salsa. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
