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20 minutes
Gluten Free

Scandinavian Chicken Fillets over Basmati Rice

with Cucumber Ribbon-Green Bean Salad

Cooking time

20 minutes




990 /serving

Tonight we delve into Nordic culinary tradition to whip up a scrumptious dinner in only 20 minutes. Since berries are a staple of the region, we start by making a fluffy basmati rice bed that is studded with currants. Meanwhile, we season juicy fillets of chicken with allspice and caraway seeds before searing, adding a dollop of demi-glace to create a savoury pan sauce. Elegant cucumber ribbons and crisp tender green beans are combined with a creamy and lemony dressing to make a satisfying side salad. Garnish with dill for a final fresh Scandinavian touch!

We will send you:

  • 320g Chicken fillets
  • 115g Green beans
  • 1 Bunch of dill
  • 2 Cucumbers
  • 1 Lemon
  • 157g Basmati rice
  • 30g Dried currants
  • 12g Vegetable demi-glace
  • 25g Sliced almonds
  • 43ml Sour cream
  • 7.5g Scandinavian chicken spice blend (allspice, ground caraway seeds, kosher salt)

  • You will need:

    2 Medium pots
    Large pan
    Olive oil
    Salt & pepper
    Total Fat
    47 g
    Saturated Fat
    10 g
    1280 mg
    Total Carbs
    108 g
    7 g
    37 g
    13 g
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    Cook the rice
    In a medium pot, combine the rice, currants and 1 ½ cups of water (double for 4 portions); season with a big pinch of salt and ½ the spice blend. Bring to a boil; reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water is 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.
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    Cook the chicken & make the sauce
    While the rice cooks, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 2 to 3 minutes per side, until cooked through. Add the demi-glace and ¼ cup of water (double for 4 portions). Cook, spooning the sauce over the chicken, 1 to 2 minutes, until coated. Transfer to a plate with any pan sauce; wipe out and reserve the pan.
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    Mise en place
    While the chicken cooks, bring a second medium pot of salted water to a boil. Zest and juice the lemon. Using a peeler, peel the cucumbers into thin strips (or thinly slice into rounds). Trim off and discard the stem ends of the green beans. Pick the dill fronds off the stems; roughly chop the fronds.
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    Toast the almonds
    Heat the reserved pan on medium. Add the almonds and toast, stirring occasionally, 3 to 5 minutes, until lightly browned and fragrant. Transfer immediately to a plate. 
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    Blanch the green beans
    While the almonds toast, add the green beans to the pot of boiling water and cook, 2 to 3 minutes, until the beans are crisp tender. Drain the beans thoroughly and run under cold water to cool.
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    Make the salad & serve
    In a large bowl, combine the sour cream, ½ the lemon zest, as much of the lemon juice as you’d like and 1 tbsp of olive oil (double for 4 portions); season with S&P to taste. Add the cucumber ribbons, blanched green beans and ½ the dill; season with S&P to taste. To the pot of rice, add the toasted almonds and as much of the remaining lemon zest as you’d like; stir to combine thoroughly. Divide the finished rice between your plates and top with the chicken and sauce. Garnish with the remaining dill. Serve the cucumber-bean salad on the side. Bon appétit!

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