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One pot

Berbere-Spiced Chicken Thighs Traybake

with Romanesco, Baby Potatoes & Dipping Sauce

Cooking time

30 minutes

Servings

2/4

Calories

700 /serving

The kitchen is going to smell so heavenly when our berbere-inspired spices are in the house—fenugreek, cardamom, cinnamon and cloves, to name a few. Taking this aromatic traybake from start to finish is as easy as one, two, three. One: pop in the potatoes, you want them tender and browned. Two: in go chicken thighs and veggies for a sizzle. Three: throw in a few leafy greens at the very end. Make that four: serve with a creamy-tangy fantasy of a dipping sauce.

We will send you:

  • 4 Chicken thighs
  • 60g Baby spinach (or baby kale)
  • 225g Baby potatoes
  • 1 Scallion
  • 1 Onion (or shallot)
  • 1 Romanesco
  • 60ml Mayonnaise
  • 15ml Champagne vinegar
  • 9g The Berbere Essentials spices (paprika, salt, cayenne pepper, cumin, fenugreek, cardamom, black pepper, turmeric, allspice, coriander, cinnamon, cloves, ajwain)

Contains: Eggs, Sulphites

You will need:

Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
42 g
Saturated Fat
5 g
Sodium
790 mg
Total Carbs
36 g
Sugars
10 g
Protein
45 g
Fibres
8 g
Preparation
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Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes (or quarter if large). On a lined sheet pan, toss the potatoes with a drizzle of oil and season with S&P. Arrange in a single, even layer and roast, stirring halfway through, 10 to 12 minutes, until beginning to soften. Remove from the oven.
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Mise en place
While the potatoes roast, remove and discard the core of the romanesco; cut the head into small florets. Halve and peel the onion; cut into ¼ inch wedges. Finely chop the scallion, discarding the root end. Pat the chicken thighs dry with paper towel. In a large bowl, combine the chicken with a drizzle of oil; season with ⅓ of the spice blend and S&P to taste.
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Add the romanesco & chicken
To the sheet pan of potatoes, add the romanesco and onion; drizzle with oil, and generously season with ½ the remaining spice blend and S&P. Toss the vegetables and arrange in a single, even layer. Return to the oven and roast, 3 to 4 minutes. Remove from the oven and nestle the seasoned chicken* between the vegetables. Roast, 16 to 20 minutes, until the vegetables are golden brown and the chicken is cooked through. In the final 2 minutes of roasting, remove the pan from the oven and add the spinach; stir to combine and return to the oven for the remaining time.
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Make the dipping sauce
While the chicken and vegetables roast, in a small bowl, combine the mayonnaise, champagne vinegar, remaining spice blend and as much scallion as you’d like; season with S&P to taste.
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Plate your dish
Transfer the roasted chicken to a cutting board and slice against the grain. Divide the finished vegetables between your plates. Top with the sliced chicken. Serve the dipping sauce on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.