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Easy prep

Seared Chicken with Caramelized Leek Pilaf

Crunchy Garlic Pangritata

Cooking time

20 minutes




870 /serving

The play of textures in this hearty dish is something to write home about. (No kidding, we’ll pause here to let you get a pen and paper.) From the crunchy toasted topping to the succulent tender chicken, not to mention the comforting rice dotted with popping peas… it all builds into a playful, highly satisfying experience. Meanwhile, flavours of leek, garlic, lemony spices and butter meld in every mouthful. All that in just 20 minutes—letter-writing not included!

We will send you:

  • 2 Chicken breasts (or 320g chicken fillets)
  • 1 Bunch of parsley
  • 15ml Minced garlic
  • 150g Chopped kale
  • 50g Sliced leeks
  • 100g Green peas
  • 165g White rice
  • 19g Panko
  • 60ml Vegetable demi-glace
  • 15g Someday in Sicily spice blend (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Medium pot
Large pan
2 or 4 tbsp Butter
Salt & pepper
Total Fat
28 g
Saturated Fat
10 g
640 mg
Total Carbs
101 g
8 g
53 g
9 g
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Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and add the kale. Let sit, covered, for 5 minutes. Fluff the cooked rice and kale with a fork.
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Cook the chicken
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 ½ the spice blend and S&P. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let the chicken rest for 5 minutes before slicing it against the grain. Reserve the pan.
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Mise en place
While the chicken cooks, roughly chop the parsley leaves and stems. In a small bowl, combine the panko and ½ the garlic; season with ⅓ of the remaining spice blend and S&P
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Make the pangritata
In the reserved pan of fond, heat a small drizzle of oil on medium-high. Add the panko mixture and toast, scraping up any fond from the bottom of the pan, 2 to 3 minutes, until lightly browned. Transfer to a bowl; add ½ the parsley and stir to combine. Season with S&P to taste. Reserve the pan.
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Make the pilaf
In the same pan, heat 2 tbsp butter (double for 4 portions) on medium-high. Add the leeks and remaining garlic; season with the remaining spice blend and S&P. Cook, stirring frequently, 2 to 3 minutes, until softened. Add the demi-glace, peas and 3 tbsp water (double for 4 portions). Cook, stirring frequently, 2 to 3 minutes, until the peas are crisp-tender. Add the rice and kale; cook, stirring frequently, 1 to 2 minutes (2 to 3 minutes for 4 portions), until combined. Season with S&P to taste.
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Plate your dish
Divide the rice pilaf between your plates. Top with the sliced chicken. Garnish the dish with the pangritata and the remaining parsley. Bon appétit!

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