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Gluten Free

Spiced Chicken Thighs

with Roasted Maple-Miso Squash over Jasmine Rice

Cooking time

35 minutes




790 /serving

Delicata squash is a super sweet, almost nutty tasting gourd that’s perfectly in-season this time of year. Sometimes called sweet potato squash, its taste is almost like the filling of a pumpkin pie mixed with sweet potato, which means that it lends very, very well to a sweet-savoury flavour profile. Tonight, you’ll be drizzling your delicata squash in a
maple-miso butter, and broiling it until it takes on a
glaze-like quality. Serve it with mild Korean-spiced chicken, and wilted bok choy over jasmine rice, with a scattering of scallions and sesame seeds on top, for a delicate, well-balanced fall feast.

We will send you:

  • 4 Chicken thighs
  • 170g Baby bok choy
  • 2 Scallions
  • 1 Delicata squash
  • 157g Jasmine rice
  • 30ml Maple syrup
  • 6g Black & white sesame seeds
  • 10g White miso paste
  • 13g Mild Korean spice blend (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Milk, Sesame Seeds, Soy

You will need:

Medium pot
Medium pan
Sheet pan
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
29 g
Saturated Fat
11 g
1630 mg
Total Carbs
87 g
19 g
43 g
4 g
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Roast the delicata squash
Preheat the oven to 450°F. Cut off and discard both ends of the squash. Slice the squash crosswise into ½-inch-thick rounds; remove and discard the pulp and seeds. On a lined sheet pan, toss the squash 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, 16 to 18 minutes, turning halfway through, until browned and tender when pierced with a fork.
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Cook the rice
While the squash cooks, in a medium pot, combine the rice and 1 ½ cups of water (double for 4 portions); bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes; season with ½ the remaining spice blend and ½ the sesame seeds. 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 medium 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, separate the bok choy leaves (halve crosswise if large), discarding the root end. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops. In a small bowl, melt 2 tbsp of butter (double for 4 portions) in the microwave. To the bowl of melted butter, add the maple syrup, miso paste and up to ½ the white bottoms of the scallions (to taste); stir to combine thoroughly.
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Cook the bok choy
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the remaining white bottoms of the scallions and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the bok choy and 1 tbsp water (double for 4 portions); season with S&P to taste. Cook, stirring frequently, 2 to 3 minutes, until wilted.
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Finish the delicata squash & serve
Switch the oven to broil. Spoon ½ the maple-miso butter over the roasted squash. Broil in the oven, 3 to 4 minutes, until beginning to brown. On a large serving platter, arrange the finished rice. Top the rice with the roasted maple-miso delicata squash, bok choy and chicken. Spoon the remaining maple-miso butter over the chicken. Garnish the dish with the remaining sesame seeds and as many of the green tops of the scallions as you’d like. Bon appétit!

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