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Garlic & Ginger Turmeric-Rubbed Chicken with Roasted Carrots

Pearl Couscous & Side Salad

Cooking time

35 minutes




710 /serving

You’ll feel the mellowing influence of this warming platter instantly thanks to turmeric and ginger. Turmeric gives the pan-seared chicken a golden hue and keeps oven-roasted carrots crispy and bright. An aromatic pan sauce starts with sautéeing garlic and perky ginger, rounded out by sweet hints of honey and apple cider vinegar. The bed of plump, multicoloured pearl couscous picks up on the warming theme, flecked with cooling mint as contrast, while a side salad confirms this pretty dish is all refined flavours and textures.

We will send you:

  • 2 Chicken breasts (or 320g chicken fillets)
  • 90g Baby lettuce
  • 100g Carrots
  • 20g Ginger
  • 2 Garlic cloves
  • 1 Cucumber
  • 1 Bunch of mint
  • 165g Multicoloured pearl couscous
  • 30ml Apple cider vinegar
  • 7g Honey
  • 8g Jaipur Nights curry spice blend (garlic purée, ginger purée, coriander, sea salt, paprika, cumin, turmeric)

Contains: Sulphites, Wheat

You will need:

Medium pot
Medium pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
18 g
Saturated Fat
3 g
380 mg
Total Carbs
83 g
9 g
52 g
7 g
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Roast the carrots
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the carrots lengthwise. On a lined sheet pan, toss the carrots with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 14 to 16 minutes, until tender when pierced with a fork.
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Cook the couscous
While the carrots roast, add the couscous to the pot of boiling water; stir gently to separate. Cook, 8 to 12 minutes, until tender. Thoroughly drain the couscous and rinse under cold water; return to the pot and toss with a drizzle of oil to prevent clumping; season with S&P and toss to combine. Set aside in a warm spot.
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Cook the chicken
While the couscous boils, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the remaining spice blend and S&P. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the chicken rest for 5 minutes before slicing it against the grain.
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Mise en place
While the chicken cooks, halve the cucumber lengthwise; thinly slice into half-moons. Mince the garlic. Peel and mince the ginger. Pick the mint leaves off the stems; finely chop the leaves, discarding the stems. In a small bowl, make the vinaigrette by combining ½ the apple cider vinegar, ½ the honey and 2 tbsp olive oil (double for 4 portions); season with S&P. Stir to combine.
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Make the pan sauce
In the reserved pan of fond, heat a drizzle of olive oil on medium. Add the garlic and ginger. Sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the remaining apple cider vinegar, remaining honey and 2 tbsp water (double for 4 portions); season with the remaining spice blend and S&P. Cook, stirring frequently, 2 to 3 minutes, until the sauce has reduced and thickened.
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Make the salad & serve
In a large bowl, combine the vinaigrette, lettuce and cucumber; toss well. To the pot of couscous add 1 tbsp olive oil (double for 4 portions) and ½ the mint; toss well to coat. Divide the finished couscous and roasted carrots between your plates. Place the sliced chicken on top. Spoon the pan sauce over the sliced chicken. Garnish with the remaining mint. Serve the salad on the side. Bon appétit!

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