Dinner + Lunch Combo: Dukkah-Spiced Chicken Thighs
over Couscous with Tahini Drizzle + in Herby Beet & Kale Salad
Cooking time
30 minutes
Servings
2/4
Calories
700 /serving
Cook once, eat twice! With our Dinner + Lunch Combo recipe option, you’ve got the evening covered plus all the ingredients set to go for a midday meal the next day. You’ll be scooping up a delightfully herbed couscous dinner, crowned with dukkah-spiced seared chicken thighs, chickpeas and kale. It’s drizzled with a wonderful tahini, lemon and honey mixture. And start dreaming about a lunch of chilled chicken and legumes in a cool kale salad, festooned with mint, parsley and cilantro—and more of that tahini drizzle. ***Lunch cooking time: 5 min. Calories: 540/serving. **Nutritional facts: Total fat: 23 g | Saturated fat: 4 g | Sodium: 520 mg | Total carb: 41 g | Sugars: 13 g | Protein: 48 g | Fibre: 11 g. *See below for dinner nutritional facts.
We will send you:
- 8 Chicken thighs
- 1 Lemon
- 14g Herb medley (parsley, mint, cilantro)
- 1 Bunch of kale
- 100g Matchstick beets
- 45ml Tahini
- 14g Honey
- 12g Chicken demi-glace
- 100g Couscous
- 540ml Chickpeas (canned)
- 15g Dukkah (white sesame seeds, roasted chickpeas, coriander, cumin, salt, black pepper, mint)
Contains: Sesame, Wheat
You will need:
Small pot (or kettle)
Large high-sided pan
Oil
Salt & pepper (S&P)
Strainer
Zester
Large heatproof bowl
Olive oil
Total Fat
23 g
Saturated Fat
4 g
Sodium
870 mg
Total Carb
76 g
Sugars
9 g
Protein
54 g
Fibre
12 g
Preparation
Start the braised chicken
In a small pot (or kettle), bring 1 cup water (double for 4 dinner portions) to a boil. In a large, high-sided pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the dukkah and S&P. Cook, partially covered, 4 to 6 min. on one side, until partially cooked. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Finish the braised chicken
Meanwhile, drain and rinse the chickpeas. Zest and juice the lemon. Remove the kale leaves from the stems; thinly slice the leaves into ribbons. In the reserved pan, heat a drizzle of oil on medium-high. Sauté ½ the kale, 2 to 3 min., until wilted. Add 2 tsp lemon juice, ½ cup water (double both for 4 dinner and lunch portions), the demi-glace, lemon zest and ½ the chickpeas. Return the chicken*, browned-sides up, and cook, partially covered, 4 to 6 min., until cooked through. Set the remaining kale, remaining chickpeas and ½ the chicken aside in the fridge for lunch.
Cook the couscous
Meanwhile, in a large heatproof bowl, combine the couscous and boiling water. Cover and let sit for 10 min. Pick the mint leaves off the stems; roughly chop the leaves. Roughly chop the parsley and cilantro leaves and stems. Combine the herbs in a small bowl. To the bowl of couscous, add ½ the herbs and a drizzle of olive oil. Fluff and set aside in a warm spot. Set the remaining herbs aside in the fridge for lunch.
Make the tahini drizzle
In a second small bowl, combine the tahini, honey, remaining lemon juice, a drizzle of oil, ¼ cup water (double for 4 dinner and lunch portions), the remaining dukkah and S&P. Set ½ the tahini drizzle aside in the fridge for lunch.
Dinner: Plate your dish
Divide the couscous between your plates. Top with the braised chicken. Garnish with the tahini drizzle. Bon appétit!
Lunch: Make the salad & serve
Cut the reserved chicken into bite-size pieces. In a large bowl, combine the reserved kale, herbs and tahini drizzle. Massage the kale, 1 to 2 min., until softened. Add the chicken, beets, reserved chickpeas and S&P; toss well. Divide the salad between your bowls. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
