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Easy prep
Dairy Free

Confit Chicken with Marinated Blistered Grapes

over Couscous & Kale Salad

Cooking time

15 minutes




1180 /serving

This recipe exemplifies the best of Goodfood: in just 15 minutes, you get the richness of gourmet food and the convenience of an Easy Prep meal! Tender confit chicken legs are broiled til golden brown and served on a bed of garlicky couscous; grapes are quickly marinated and then blistered in the pan. Half go into making a salad along with pre-chopped kale, julienned beets and a few sprigs of fresh parsley for good measure.

We will send you:

  • 550g Confit chicken legs
  • 150g Chopped kale
  • 1 Bunch of parsley
  • 50g Diced onions
  • 15ml Minced garlic
  • 100g Julienned Chioggia beets
  • 115g Red grapes
  • 30ml Red wine vinegar
  • 100g Whole wheat couscous
  • 3.5g Marinated grape spice blend (dried mint, dried basil, kosher salt, brown sugar)

You will need:

Small pot (or kettle)
Medium pan
Sheet pan
Olive oil
Salt & pepper
Large heatproof bowl
Parchment paper
Total Fat
76 g
Saturated Fat
15 g
1090 mg
Total Carbs
70 g
15 g
61 g
14 g
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Warm the chicken
Preheat the oven to 450°F. On a lined sheet pan, place the confit chicken skin side up; season with ½ the spice blend. Roast, 8 to 10 minutes, until beginning to brown. Switch the oven to broil and cook, 4 to 5 minutes, until golden brown and heated through.
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Cook the couscous
While the chicken warms, in a small pot (or kettle), bring 1 cup of water to a boil (double for 4 portions). In a large heatproof bowl, combine the couscous and ½ the garlic with the boiling water; season with S&P. Put a plate on top of the bowl to cover and let sit for 10 minutes. Fluff the cooked couscous with a fork and set aside in a warm spot.
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Marinate the grapes
While the couscous cooks, in a medium pan, heat a drizzle of oil on medium-high. Add the onions and remaining garlic. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the grapes and cook, stirring frequently, 2 to 4 minutes, until the grapes begin to brown; season with the remaining spice blend and S&P. Add the vinegar and cook, stirring frequently, 1 to 2 minutes, until the liquid has slightly reduced. Transfer to a bowl and add 5 tbsp of olive oil (double for 4 portions); season with S&P.
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Make the salad
Roughly chop the parsley leaves and stems. In a large bowl, combine the kale with ⅓ of the grapes and marinade. Massage with your hands, 1 to 2 minutes, until the kale is softened. Add the beets and ½ the parsley; season with S&P to taste and stir to combine.
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Plate your dish
To the bowl of couscous, add the remaining parsley, ½ the remaining grapes and marinade; season with S&P to taste. Divide the couscous and chicken between your plates. Spoon the remaining grapes and marinade over the chicken. Serve the salad on the side. Bon appétit!

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