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Gluten Free

Spiced Chicken Thighs

with Caramelized Onion, Basmati Rice & Dilled Labneh

Cooking time

25 minutes




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
Salt & pepper
Total Fat
18 g
Saturated Fat
5 g
740 mg
Total Carbs
79 g
5 g
46 g
8 g
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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.
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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 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.
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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.
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Season the labneh
In a small bowl, combine the labneh and ½ the dill; season with S&P to taste.
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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.
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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.