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Gluten Free

Spiced Chicken Thighs

with Caramelized Onion, Basmati Rice & Dilled Labneh

Cooking time

25 minutes

Servings

2/4

Calories

670 /serving

We happily tap into a rich Middle Eastern tradition of perfectly seasoned dishes teeming with sweet and savoury tastes here. To delicate basmati rice we incorporate currants, spinach and caramelized onions. Herbed labneh cheese is generously spread over pan-seared curried chicken thighs. The final touch: a couple of dill fronds for a dish that is overflowing with flavour on every level!

We will send you:

  • 4 Chicken thighs
  • 200g Baby spinach
  • 1 Bunch of dill
  • 1 Onion (or shallot)
  • 157g Basmati rice
  • 15ml Apple cider vinegar
  • 30g Currants
  • 60ml Labneh
  • 9.5g Curried chicken spice blend (coriander, black pepper, rice, fennel seeds, cumin, brown mustard, fenugreek, cardamom, cinnamon, curry leaves, turmeric, cloves, kosher salt)

  • You will need:

    Medium pot
    Large pan
    Oil
    Salt & pepper
    Total Fat
    18 g
    Saturated Fat
    5 g
    Sodium
    740 mg
    Total Carbs
    79 g
    Sugars
    5 g
    Protein
    46 g
    Fibres
    8 g
    Preparation
    a picture
    Cook the rice
    In a medium pot, combine the rice, currants and 1½ cups of water (double for 4 portions); season with ½ the spice blend and a big pinch of salt; 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.
    a picture
    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 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, leaving any browned bits (or fond) in the pan.
    a picture
    Mise en place
    While the chicken cooks, peel, halve and thinly slice the onion. Pick the dill fronds off the stem; roughly chop the fronds.
    a picture
    Season the labneh
    In a small bowl, combine the labneh and ½ the dill; season with S&P to taste.
    a picture
    Caramelize the onions
    In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the onions and cook, stirring occasionally, 4 to 6 minutes, until softened; season with S&P to taste. Add the apple cider vinegar and 1 tbsp of water (double for 4 portions). Continue to cook, stirring occasionally, 3 to 4 minutes, until the onions are browned and the liquid is reduced. Add the spinach and cook, stirring frequently, 30 seconds to 1 minute; season with S&P to taste.
    a picture
    Finish the rice & serve
    To the pot of rice, add the spinach and caramelized onions. Stir until combined. Divide the finished rice between your plates. Top with the chicken, labneh and remaining dill. Bon appétit!

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