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Easy prep
Dairy Free
Gluten Free

Seared Chicken Thighs

over Zucchini-Sweet Potato ‘Caponata’

Cooking time

25 minutes

Servings

2/4

Calories

570 /serving

Looking for some Italian flavour at the dinner table tonight? Tonight’s chicken thighs just might hit the spot; they’re seasoned with a Mediterranean mixture of spices that includes basil, oregano and parsley before being seared ‘til perfectly cooked. We serve them up atop caponata, a Sicilian traditional dish that is not unlike the French classic vegetable stew ratatouille. We substitute the eggplant commonly used in the recipe for thin slices of zucchini and diced sweet potatoes. Sauté the veg with onions and plump cherry tomatoes before simmering it all with red wine vinegar, briny capers and cooking until deliciously thickened. A fresh basil garnish finishes this quick meal of Italian extraction.

We will send you:

  • 4 Chicken thighs
  • 140g Cherry tomatoes
  • 25g Sliced red onions
  • 100g Zucchini half-moons
  • 1 Bunch of basil
  • 450g Diced sweet potatoes
  • 30ml Red wine vinegar
  • 10g Capers
  • 25g Sultana raisins
  • 11.25g Caponata spice blend (garlic, red bell pepper, black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper, kosher salt)

  • Contains: Sulphites

    You will need:

    Large high-sided pan
    Large pan
    Sheet pan
    Oil
    Salt & pepper
    Parchment paper
    Total Fat
    20 g
    Saturated Fat
    4 g
    Sodium
    1060 mg
    Total Carbs
    63 g
    Sugars
    21 g
    Protein
    40 g
    Fibres
    9 g
    Preparation
    a picture
    Roast the sweet potatoes
    Preheat the oven to 450°F. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, stirring halfway through, until golden brown and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
    a picture
    Cook the chicken
    While the sweet potatoes roast, in a 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. Transfer to a plate and set aside in a warm spot.
    a picture
    Start the ‘caponata’
    While the chicken cooks, in a large, high-sided pan, heat a drizzle of oil on medium. Add the onions, zucchini and cherry tomatoes; season with S&P. Cook, stirring occasionally, 2 to 4 minutes, until the vegetables begin to soften. Add the vinegar, raisins, capers and 1 cup of water (double for 4 portions); season with the remaining spice blend and S&P to taste. Cook, stirring frequently, 2 to 4 minutes, until beginning to thicken. Add ½ the basil (pick all the basil leaves off the stems and roughly chop before adding) and stir to combine.
    a picture
    Finish & serve
    To the pan of ‘caponata’, add the roasted sweet potatoes and cook, stirring frequently, 1 to 2 minutes, until combined; season with S&P to taste. Divide the finished ‘caponata’ between your plates. Top with the chicken and garnish with the remaining basil. Bon appétit!

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