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Easy prep
20 minutes

Glazed Smoky Sweet Chicken Thighs

with Bright Mango-Citrus Slaw

Cooking time

20 minutes

Servings

2/4

Calories

780 /serving

You’ll be over the rainbow delighted with this chicken supper. The unique mix of fruit and veg in the citrusy slaw—juicy mango, nubbly green edamame and shards of red cabbage—bring a full spectrum of colour to each plate. A sweet honey-garlic glaze and an elaborate mix of spices, with a touch of hickory smoke and marine seaweed, puts you somewhere in the South Pacific under sunny skies in a mere 20 minutes.

We will send you:

  • 4 Chicken thighs
  • 200g Shredded red cabbage
  • 15ml Minced garlic
  • 1 Bunch of cilantro
  • 1 Lime (or lemon)
  • 1 Mango
  • 157g Jasmine rice
  • 14g Honey
  • 30g Vegetable demi-glace
  • 100g Edamame
  • 9g Pacific Islands spices (sugar, paprika, salt, onion, cumin, coriander, mustard, black pepper, cayenne pepper, hickory smoke flavour, dehydrated vegetables, seaweed, ginger, lemongrass)

Contains: Mustard, Soy

You will need:

Medium pot
Large pan
Peeler
Oil
Salt & pepper
Total Fat
20 g
Saturated Fat
3 g
Sodium
680 mg
Total Carbs
105 g
Sugars
26 g
Protein
48 g
Fibres
9 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been 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
Start the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken thighs dry with paper towel; season with ¾ of the spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan, and set aside in a warm spot. Reserve the pan.
a picture
Mise en place & make the slaw
While the chicken cooks, juice the lime. Roughly chop the cilantro leaves and stems. Peel and small-dice the mango. In a large bowl, add ½ the lime juice and 2 tbsp oil (double for 4 portions); stir to combine. Add the edamame, cabbage, mango and up to ½ the cilantro (to taste); toss to combine. Season with as much remaining spice blend as you’d like and S&P.
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Finish the chicken
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the garlic, honey, demi-glace, remaining lime juice and 3 tbsp water (double for 4 portions). Cook, stirring frequently, 2 to 3 minutes, until thickened and reduced. Add the cooked chicken and toss to coat with the glaze; season with S&P to taste.
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Plate your dish
Divide the rice between your plates. Top with the slaw and glazed chicken. Spoon as much remaining glaze over the chicken as you’d like. Garnish with as much remaining cilantro as you’d like. Bon appétit!

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