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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
    a picture
    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.
    a picture
    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.
    a picture
    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.
    a picture
    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.
    a picture
    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.