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Ready in 30 minutes

Hoisin-Glazed Chicken with Roasted Kohlrabi

Kale, Kimchi Mayo & Rice

Cooking time

30 minutes

Servings

2/4

Calories

1060 /serving

In every way, taste, shape and form, this bowl of plenty has what it takes to combat the cold weather. Piled over a heaping helping of long-grain rice, the chicken shines in a sweet and savoury glaze of hoisin sauce, while kale brings in a nutritious zap of green. Soft crunch comes from cubes of kohlrabi, an underloved vegetable (it looks like an alien but has a nice subtle flavour). The mayo, which gets a kick in the pants from kimchi, is not to be missed.

We will send you:

  • 4 Chicken thighs
  • 2 Scallions
  • ½ Bunch of kale
  • 1 Kohlrabi
  • 165g White rice
  • 60ml Mayonnaise
  • 15ml Hoisin sauce
  • 30ml Rice vinegar
  • 25g Sunflower seeds
  • 66g Kimchi
  • 19.5g Savoury Seoul-Style spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika extract, ginger, black pepper)

Contains: Eggs, Sesame, Soy, Wheat

You will need:

Medium pot
Medium pan
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
52 g
Saturated Fat
7 g
Sodium
2520 mg
Total Carb
104 g
Sugars
17 g
Protein
50 g
Fibre
14 g
Preparation
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Roast the kohlrabi
Preheat the oven to 450°F. Peel and small-dice the kohlrabi. On a lined sheet pan, toss with a drizzle of oil and ½ the spices. Roast, stirring halfway, 18 to 22 min., until browned and tender.
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Cook the rice
Meanwhile, in a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and set aside in a warm spot.
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Mise en place
Meanwhile, remove the kale leaves from the stems; roughly chop the leaves. Remove the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a medium bowl, combine the kale, ½ the vinegar, a generous drizzle of oil and S&P. Massage the kale, 1 to 2 min., until softened. Roughly chop the kimchi. In a small bowl, make the kimchi mayo by combining the mayo and kimchi (add ½ for medium spicy).
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Toast the sunflower seeds
In a medium pan, heat a drizzle of oil on medium-high. Toast the sunflower seeds, 2 to 3 min., or until golden brown. Transfer to a bowl; season with S&P. Reserve the pan.
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Cook & glaze the chicken
In the same pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with the remaining spices. Cook, 4 to 6 min. per side, until cooked through. Add the white bottoms of the scallions and cook, stirring occasionally, 1 to 2 min., until softened. Add the hoisin sauce, remaining vinegar and 1 tbsp water (double for 4 portions). Cook, spooning the glaze over the chicken, 1 to 2 min., until coated.
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Plate your dish
Divide the rice, kale and kohlrabi between your bowls, side by side. Top with the chicken. Garnish with the sunflower seeds, kimchi mayo and green tops of the scallions. Bon appétit!

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