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Easy prep
One pot

Sticky Bourbon Glazed Chicken Thighs

with Buttermilk Dressed Salad & Garlic Quinoa

Cooking time

15 minutes




800 /serving

This super-quick recipe takes its inspiration from New Orleans, where sweet-tangy “bourbon” chicken can be found at just about every hole-in-the-wall restaurant both on Bourbon Street and beyond. You’ll serve your sticky, garlicky, apricot-glazed chicken thighs with a crunchy salad tossed with a creamy buttermilk vinaigrette (another important tenet of Southern cooking), over a bed of multicoloured quinoa. Consider it your own private Mardi Gras.

We will send you:

  • 4 Chicken thighs
  • 15ml Minced garlic
  • 60g Sliced radishes
  • 60g Baby kale (or baby spinach)
  • 225g Pre-cooked multicoloured quinoa
  • 15ml Whole-grain mustard
  • 60g Apricot preserves
  • 30ml Buttermilk
  • 30ml Mayonnaise
  • 10g Bourbon Street spice blend (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)

Contains: Egg, Milk, Mustard, Sulphites

You will need:

Medium pan (non-stick if possible)
Olive oil
Salt & pepper
Total Fat
42 g
Saturated Fat
5 g
1250 mg
Total Carbs
64 g
15 g
45 g
6 g
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Cook the chicken
In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ⅔ the spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through. When there are 3 minutes left, add the apricot preserves and ½ the garlic; continue cooking, coating the chicken in the sauce. Transfer the chicken and the glaze to a bowl, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Make the salad
In a large bowl, combine the kale and radishes. In a small bowl, make the vinaigrette by combining the buttermilk, mayonnaise and mustard. Add 1 tbsp olive oil (double for 4 portions) and season with S&P to taste. Add as much vinaigrette as you’d like to the kale and radishes; toss to combine.
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Heat the quinoa
In the reserved pan of fond, heat a drizzle of oil on medium. Empty the quinoa into the pan. Add the remaining spice blend and garlic; cook, stirring frequently, 1 to 2 minutes, until warmed through. Take the pan off the heat and season with S&P to taste.
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Plate your dish
Divide the quinoa between your plates. Top with the chicken and spoon over as much of the glaze as you’d like. Serve the salad and any remaining vinaigrette on the side. Bon appétit!

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