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Easy prep
One pot
Dairy Free
Gluten Free

Peruvian Chicken

with Quinoa & Creamy Cilantro-Jalapeño Sauce

Cooking time

20 minutes




720 /serving

If you love the spicy-meets-creamy vibes of jalapeño poppers, then we think you’re going to be very into this sauce. Stir diced fresh jalapeño into creamy mayonnaise, with garlic and lots of cilantro for a sauce that packs quite a kick. Pour it over tonight’s super succulent Peruvian-spiced chicken thighs, pan-seared until golden and crispy and served over a bed of nutty quinoa with kale and cooling cucumber. Finish it off with a little more cilantro for a fresh and fiery dinner that comes together in just 20 minutes.

We will send you:

  • 4 Chicken thighs
  • 1 Bunch of cilantro
  • 60g Baby kale (or baby spinach)
  • 1 Lime
  • 1 Cucumber
  • 1 Jalapeño pepper
  • 15g Minced roasted garlic
  • 30ml Mayonnaise
  • 225g Pre-cooked multicoloured quinoa
  • 8.5g Peruvian chicken spice blend (cumin, sweet paprika, red chili pepper flakes, oregano, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Egg, Mustard

You will need:

Medium pan
Olive oil
Salt & pepper
Total Fat
42 g
Saturated Fat
6 g
590 mg
Total Carbs
52 g
5 g
44 g
9 g
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Cook the chicken
In a medium pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with 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.
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Mise en place
While the chicken cooks, halve the jalapeño; discard the stem, ribs and seeds and finely chop (thoroughly wash your hands after this step—the pepper is spicy). Small dice the cucumber. Juice the lime.
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Make the cilantro-jalapeño sauce
In a medium bowl, combine the mayonnaise, ½ tbsp of water (double for 4 portions), 1 tbsp of olive oil (double for 4 portions), as much of the garlic and jalapeño as you’d like (add ½ for medium spicy) and up to ½ of the lime juice. Add ¾ of cilantro (roughly chop all the leaves and stems before adding) and season with S&P. Stir to combine thoroughly.
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Heat the quinoa & make the salad
Using a knife, poke a small hole in the bag of quinoa; microwave, 1 to 1.5 minutes, until warm. Transfer to a bowl and add the kale, cucumbers and as much of the remaining lime juice as you’d like. Add 1 tbsp of olive oil (double for 4 portions) and stir to combine; season with S&P.
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Plate your dish
Divide the quinoa salad between your plates and top with the chicken. Drizzle the chicken with as much of the cilantro-jalapeños sauce as you’d like. Garnish with the remaining cilantro. Bon appétit!

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