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Easy prep
Dairy Free

Confit Chicken Legs over Jewelled Pearl Couscous

with Roasted Butternut Squash, Yellow Beets & Crispy Sage

Cooking time

20 minutes




1150 /serving

This dish will hit every taste bud on your tongue thanks to its combination of confit chicken, nutty couscous, subtly sweet butternut squash and yellow beets and crispy fried sage. The poultry, which has been already been cooked ‘low and slow’—at low temperature for several hours—is broiled until golden brown. The squash is roasted to bring out its caramelized flavour, while the beets are pan cooked until tender. Everything is served over multicoloured pearl couscous and garnished with sage that has been pan fried until perfectly crispy.

We will send you:

  • 550g Confit chicken legs
  • 15ml Minced garlic
  • 50g Diced onions
  • 200g Diced butternut squash
  • 100g Diced yellow beets
  • 1 Bunch of sage
  • 165g Multicoloured pearl couscous
  • 15ml White wine vinegar
  • 12g Chicken demi-glace
  • 6.5g Tuscan bouquet spice blend (fennel seeds, salt, sugar, lemon peel, thyme, oregano, basil, marjoram, cumin, dill, parsley, lavender, celery seeds, ginger, sage, sunflower oil, black pepper, rose petals)

  • You will need:

    Medium pot
    Sheet pan
    Slotted spoon
    Salt & pepper
    Parchment paper
    Large pan
    Total Fat
    61 g
    Saturated Fat
    14 g
    1590 mg
    Total Carbs
    91 g
    12 g
    63 g
    10 g
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    Roast the butternut squash & warm the chicken
    Bring a medium pot of salted water to a boil. Preheat the oven to 450°F. On a lined sheet pan, toss the squash with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 8 to 10 minutes, turning over once, until browned and fork tender. Nestle the confit chicken*, skin side up, between the squash; season with ½ the remaining spice blend. Roast, 8 to 10 minutes, until beginning to brown. Switch the oven to broil and cook, 4 to 5 minutes, until the squash and chicken are golden brown and heated through.
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    Prepare the couscous
    While the butternut squash cooks and chicken warms, add the couscous to the pot of boiling water and cook, 8 to 12 minutes, until tender. Thoroughly drain the couscous and transfer to a bowl. Drizzle with oil and set aside in a warm spot.
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    Fry the sage
    While the couscous cooks, in a large pan, heat 2 tbsp of oil on medium. Pick the sage leaves off the stems. Add the sage leaves to the pan and cook, 1 to 2 minutes, until crispy. Using a slotted spoon, transfer the fried sage to a paper towel-lined plate, leaving any oil in the pan.
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    Cook the beets
    Heat the reserved pan of oil on medium. Add the onions and garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the beets and ¼ cup of water (double for 4 portions). Cook, partially covered, 8 to 10 minutes, until the beets begin to soften; season with the remaining spice blend.
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    Finish the couscous & serve
    To the pan of beets, add the couscous, roasted butternut squash, vinegar, demi-glace and ¼ cup of water (double for 4 portions); season with S&P to taste. Cook, stirring frequently, 1 to 2 minutes, until slightly reduced. Divide the finished couscous and vegetables between your bowls. Top with the confit chicken and garnish with the fried sage. Bon appétit!

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