Spicy Chipotle-Maple Chicken Thighs
with Butternut Squash & Lemony Radish Quinoa
Cooking time
15 minutes
Servings
2/4
Calories
590 /serving
A perfect pairing of spicy and sweet, this chicken dinner brings together a winning cross-border combo. On the Mexican side, you’ve got the heat of chipotle pepper in adobo sauce. And on the Canadian front, it’s maple syrup all the way. With a hint of lime and garlic, the result is a lip-smacking glaze. Complete each serving with a mound of lemon-spritzed quinoa sharpened with radish slices, flanked by morsels of garlic-sautéed butternut squash.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 200g Radishes
- 300g Diced butternut squash
- 1 Garlic clove
- 1 Lemon
- 1 Chipotle pepper in adobo
- 95g White quinoa
- 15ml Maple syrup
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites
You will need:
Medium pot
Large pan
Strainer
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
21 g
Saturated Fat
7 g
Sodium
850 mg
Total Carb
62 g
Sugars
18 g
Protein
43 g
Fibre
9 g
Preparation
Cook the quinoa
Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Add 1 tbsp butter (double for 4 portions). Fluff the quinoa.
Cook the squash
Meanwhile, mince the garlic. In a large pan, heat a drizzle of oil on medium. Add the squash, ½ the garlic, ⅓ of the spices and S&P. Sauté, 1 to 2 min., until partially cooked. Add 1 tbsp water (double for 4 portions) and cook, partially covered, stirring occasionally, 3 to 4 min., until tender. Transfer to a plate and keep warm. Wipe out and reserve the pan.
Mise en place
Meanwhile, halve the radishes lengthwise; thinly slice crosswise. Juice the lemon. Finely chop the chipotle pepper, reserving the adobo sauce. In a small bowl, make the glaze by combining the chipotle pepper and adobo sauce, maple syrup, ½ the lemon juice and the remaining garlic.
Cook & glaze the chicken
Pat the chicken dry with paper towel; season with the remaining spices and S&P. In the reserved 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. Add the glaze and cook, spooning the sauce over the chicken, 1 to 2 min., until glazed.
Dress the quinoa
To the pot of quinoa, add the radishes and remaining lemon juice; stir well.
Plate your dish
Divide the quinoa, squash and chicken (slice beforehand if desired) between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
