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Clean15

Indian-Style Spiced Chicken Thighs

with Sweet Potato-Pepper Hash & Cilantro Yogurt

Cooking time

20 minutes

Servings

2/4

Calories

610 /serving

Who’s up for a quick jaunt to India? We were picturing the Taj Mahal when we came up with this fragrant weekday dinner, which spices up juicy chicken thighs with an aromatic blend of spices that will take you to warmer climes. To cool off your tongue, what better than a yogurt sauce flavoured with cilantro? And for veggies, you’ll be making a satisfying hash out of sweet potato cubes (pre-diced for your convenience) and multicoloured baby bell peppers.

We will send you:

  • 6 Chicken thighs (High-protein serving)
  • 140g Multicoloured baby peppers
  • 25g Sliced red onions
  • 15ml Ginger paste
  • 1 Bunch of cilantro
  • 300g Diced sweet potatoes
  • 100g Greek yogurt
  • 10.5g Masala spice blend (black peppercorn, coriander, cumin, fenugreek, garlic, ginger, mustard, sea salt, turmeric, paprika)

Contains: Milk, Mustard

You will need:

2 Large pans
Olive oil
Oil
Salt & pepper
Total Fat
20 g
Saturated Fat
5 g
Sodium
570 mg
Total Carbs
42 g
Sugars
9 g
Protein
61 g
Fibres
9 g
Preparation
a picture
Make the hash
Halve and medium-dice the peppers, discarding the stem end. In a large pan, heat a drizzle of oil on medium. Add the sweet potatoes; season with ⅓ of the spice blend and S&P. Cook, partially covered and stirring occasionally, 8 to 10 minutes, until softened and browned on all sides. Add the peppers, onions and ginger. (If the pan seems dry, add a drizzle of oil.) Cook, stirring occasionally, 3 to 4 minutes, until the sweet potatoes have softened; season with S&P to taste.
a picture
Cook the chicken
While the hash cooks, in a second large 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* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through.
a picture
Make the yogurt sauce
While the chicken cooks, roughly chop the cilantro leaves and stems. In a small bowl, combine the yogurt, up to ½ the cilantro (to taste), a drizzle of olive oil and 1 tbsp water (double for 4 portions); season with the remaining spice blend and S&P to taste.
a picture
Plate your dish
Divide the finished hash between your plates. Top with the chicken and drizzle with yogurt sauce. Garnish with as much of the remaining cilantro as you’d like. Bon appétit!

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