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Ready in 25 minutes

Spiced Chicken Thighs with Cranberry & Clementine Sauce

over Sage-Infused Basmati Rice

Cooking time

25 minutes

Servings

2/4

Calories

810 /serving

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
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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.
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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.
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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.
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Mise en place
Meanwhile, peel and separate the clementine segments.
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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.
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Plate your dish
Divide the rice and squash between your plates. Top with the chicken and spoon the sauce over. Bon appétit!

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