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Dinner to lunch
Ready in 30 minutes

Dinner + Lunch Combo: Dukkah-Spiced Chicken Thighs

over Couscous with Tahini Drizzle + in Herby Beet & Kale Salad

Cooking time

30 minutes




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
Salt & pepper (S&P)
Large heatproof bowl
Olive oil
Total Fat
23 g
Saturated Fat
4 g
870 mg
Total Carb
76 g
9 g
54 g
12 g
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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.
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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.
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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.
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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.
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Dinner: Plate your dish
Divide the couscous between your plates. Top with the braised chicken. Garnish with the tahini drizzle. Bon appétit!
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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.