Spiced Chicken Thighs with Cranberry & Clementine Sauce

over Sage-Infused Basmati Rice

Cooking time

25 minutes

Servings

2/4

Calories

810 /serving

Spiced Chicken Thighs with Cranberry & Clementine Sauce

over Sage-Infused Basmati Rice

Ready to make merry? Get a preview of holiday flavours with a low-pressure seasonal supper. And nothing says winter feasting quite like the mighty cranberry, a tiny fruit that’s distinctly sour and tangy in taste, gorgeously red in colour and proudly Canadian in profile. Combine your whole fresh cranberries with maple syrup and demi-glace, plus clementine segments. It’s a fruity relish for seared chicken thighs seasoned with maple-infused spices. Complete the celebration with roasted butternut squash and sage-dotted rice that’s sure to stuff you!

We will send you:

4 Chicken thighs
1 Shallot (or onion)
200g Diced butternut squash
1 Bunch of sage
1 Clementine
157g Basmati rice
15ml Maple syrup
30g Vegetable demi-glace
85g Fresh cranberries
8g Sweet Maple spices (sugar, sea salt, maple sugar, black pepper, garlic, onion, coriander, chili, maple flavour)

Contains: Milk

You will need:

Medium pot
Large pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper

Total Fat
30 g

Saturated Fat
11 g

Sodium
540 mg

Total Carb
98 g

Sugars
18 g

Protein
41 g

Fibre
9 g

Preparation

Roast the squash

Preheat the oven to 450°F. Pick the sage leaves off the stems; reserving the stems, finely chop the leaves. On a lined sheet pan, toss the squash with a drizzle of oil, the sage leaves, ½ the spices and S&P. Roast, stirring halfway, 15 to 18 min., until browned and tender.

Cook the rice

Meanwhile, halve, peel and mince the shallot. In a medium pot, heat a drizzle of oil on medium-high. Sauté the sage stems and ½ the shallot, 30 sec. to 1 min., until fragrant. Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Remove the sage stems. Fluff and set aside in a warm spot.

Cook the chicken

Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with all but a pinch of the remaining spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.

Mise en place

Meanwhile, peel and separate the clementine segments.

Make the sauce

In the reserved pan, heat a drizzle of oil on medium-high. Sauté the cranberries and remaining shallot, 30 sec. to 1 min., until fragrant. Add the demi-glace, maple syrup, ⅓ cup water (double for 4 portions) and the remaining spices. Cook, stirring occasionally, 4 to 5 min., until slightly reduced and the cranberries have softened. Add the clementine and 2 tbsp butter (double for 4 portions). Cook, stirring occasionally, 30 sec. to 1 min., until the butter has melted.