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Dairy Free
Gluten Free

Curried Chicken with Apricot-Cilantro Coulis

Rainbow Nantes Carrots & Zucchini over Basmati Rice

Cooking time

30 minutes

Servings

4

Calories

690 /serving

Plump chicken breasts are coated with a sweet and savoury marinade in a dish that is as pleasing to the eyes as it is to the taste buds. We make a light and elegant coulis to drizzle over the poultry by combining tangy lime juice, freshly chopped cilantro, sweet apricot glaze and olive oil; already fragrant basmati rice is infused with cilantro and a sprinkle of lime zest for a bed of grains that is bursting with bright flavour and colour. Roasted carrots and zucchini round out this inviting family dinner.

We will send you:

  • 4 Chicken breasts
  • 300g Carrots
  • 1 Bunch of cilantro
  • 3 Garlic cloves
  • 1 Lime
  • 2 Zucchini
  • 315g Basmati rice
  • 18g Mild yellow curry paste
  • 80g Apricot jam

  • Contains: Sulphites

    You will need:

    Medium pot
    Zester
    Sheet pan
    Olive oil
    Oil
    Salt & pepper
    Parchment paper
    Total Fat
    18 g
    Saturated Fat
    3 g
    Sodium
    390 mg
    Total Carbs
    85 g
    Sugars
    13 g
    Protein
    45 g
    Fibres
    7 g
    Preparation
    a picture
    Cook the rice
    Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add ⅔ of the garlic and cook, 30 seconds to 1 minute, until fragrant. Add the rice, 3 cups of water and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
    a picture
    Mise en place
    While the rice cooks, preheat the oven to 450°F. Zest and juice the lime. Halve the carrots lengthwise. Halve the zucchini crosswise; cut into ½-inch thick sticks. Roughly chop ⅔ of the cilantro; finely chop the rest. In a large bowl, combine the chicken breasts, curry paste and ¼ of the apricot glaze; drizzle with oil and season with S&P.
    a picture
    Roast the chicken & carrots
    On a lined sheet pan, toss the carrots with a drizzle of oil; season with S&P. Arrange in a single, even layer. Nestle the chicken breasts* between the carrots; drizzle any remaining marinade over the chicken and carrots. Roast in the oven, 10 to 12 minutes, until beginning to brown.
    a picture
    Roast the zucchini
    In a medium bowl, combine the zucchini and remaining garlic; drizzle with oil and season with S&P. Add the seasoned zucchini to the pan of chicken and carrots; stir to combine. Flip the chicken breasts and roast for an additional 8 to 10 minutes, until the chicken is just cooked through. Switch the oven to broil and cook, 1 to 2 minutes, until golden brown.
    a picture
    Prepare the apricot-cilantro coulis
    While the chicken and vegetables roast, in a small bowl, combine the lime juice, finely chopped cilantro, remaining apricot glaze and 4 tbsp of olive oil; season with S&P to taste.
    a picture
    Finish & serve
    To the pot of rice, add the roughly chopped cilantro and as much of the lime zest as you’d like; stir to combine. Divide the finished rice, vegetables and chicken between your plates. Drizzle with as much apricot-cilantro coulis as you’d like and serve any remaining coulis on the side. Bon appétit!

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