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Dairy Free

Persian Spiced Chicken

with Bulgur Pilaf & Crunchy Carrot Salad

Cooking time

30 minutes




740 /serving

You’re likely used to finding peanut butter in smoothies, baked goods and satays (not to mention the classic PB&J sandwich), but tonight we’ve opted to feature the beloved ingredient in a different application. The pan-seared chicken thighs get a rub-down in a Persian spice blend before being coated in a peanut butter and lime sauce. Pair with a lightly spiced bulgur pilaf and a super-bright and punchy quick-pickled carrot, mint and parsley slaw on the side. A dusting of scallions finishes it off with a little kick.

We will send you:

  • 4 Chicken thighs
  • 300g Carrots
  • 2 Scallions
  • 1 Lime
  • 14g Herb medley (parsley, mint, cilantro)
  • 60g French radishes
  • 78g Large flaked bulgur
  • 45ml Apple cider vinegar
  • 30g Peanut butter
  • 7.5g Persian chicken spice blend (sumac, turmeric, coriander, ginger, kosher salt)

Contains: Gluten, Peanuts, Sulphites, Wheat

You will need:

Medium pot
Large pan
Olive oil
Salt & pepper
Total Fat
40 g
Saturated Fat
7 g
500 mg
Total Carbs
58 g
10 g
44 g
12 g
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Prepare the chicken
Zest and juice the lime. In a large shallow dish, combine the peanut butter, ½ the vinegar, up to ½ the lime zest and juice (to taste) and 1 tbsp of water (double for 4 portions); season with ⅔ of the spice blend and S&P. Mix well to combine. Pat the chicken dry with paper towel and add to the bowl of marinade. Toss to coat thoroughly. Let the chicken marinate while you prepare the next step.
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Cook the bulgur
While the chicken marinates, in a medium pot, combine the bulgur, 1 cup of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Fluff the cooked bulgur with a fork and set aside in a warm spot; season with the remaining spice blend and S&P to taste.
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Mise en place
While the bulgur cooks, peel the carrots; still using your peeler, peel the carrots into long thin ribbons (or thinly slice into rounds). Thinly slice the radishes lengthwise; place in a bowl of cold water. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops. Finely chop the parsley and cilantro leaves and stems. Pick the mint leaves off the stems; roughly chop the leaves and combine with the parsley and cilantro.
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Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Remove the chicken* from the marinade, letting any excess drip off, and add to the pan. Cook, partially covered, 4 to 6 minutes per side or until cooked through and golden brown.
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Make the salad
While the chicken cooks, in a large bowl, combine the remaining vinegar, as much remaining lime juice as you’d like, up to ½ the white bottoms of the scallions (to taste) and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the carrots, radishes (drain thoroughly and pat dry before adding) and ½ the herb medley. Toss to combine thoroughly and season with S&P to taste.
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Plate your dish
To the pot of bulgur, add the remaining herb medley, as many remaining white bottoms of the scallions and as much of the remaining lime zest as you’d like. Divide the finished bulgur, Persian chicken and salad between your plates. Garnish the dish with as many green tops of the scallions as you’d like. Bon appétit!

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