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Sumac Chicken Thighs with Labneh Sauce

Sugar Snap Pea & Radish Salad over Bulgur Pilaf

Cooking time

30 minutes




570 /serving

Were you to imagine a cross between cream cheese, sour cream and Greek yogurt, you’d thinking of labneh. Made from strained yogurt, this Middle Eastern cheese has the spreadable consistency of cream cheese, but with a lighter, slightly tangy flavour. Tonight, you’ll be whipping it up with scallions and olive oil to make a smooth sauce for your sumac-rubbed chicken thighs. You’ll serve the golden, gently spiced chicken over herbed bulgur, with blanched snap peas and crunchy radishes. The dollop of labneh sauce on top is the pièce de resistance, with a few scallions are the final flourish.

We will send you:

  • 4 Chicken thighs
  • 60g French radishes
  • 1 Bunch of mint
  • 2 Scallions
  • 170g Sugar snap peas (or snow peas)
  • 78g Large-flaked bulgur
  • 30ml Creamy sumac vinaigrette
  • 60ml Labneh
  • 9g Sumac

Contains: Gluten, Milk, Wheat

You will need:

Medium pot
Medium pan
Olive oil
Salt & pepper
Total Fat
25 g
Saturated Fat
6 g
620 mg
Total Carbs
43 g
6 g
45 g
9 g
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Cook the chicken
Bring a medium pot of salted water to a boil. In a medium pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ⅓ of the sumac and S&P. Add the chicken* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through.
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Blanch the sugar snap peas
While the chicken cooks, prepare a bowl of ice water. Trim the ends of the snap peas; pull off the tough string that runs the length of each pod. Thinly slice the pods into ½-inch-long sections. Add the sugar snap peas to the pot of boiling water and cook, 1 to 2 minutes, until bright green. Drain and transfer the sugar snap peas to the bowl of ice water. Once cooled, drain thoroughly.
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Cook the bulgur
In the same pot, combine the bulgur, 1 cup of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Fluff the cooked bulgur with a fork and set aside in a warm spot.
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Mise en place
While the bulgur cooks, thinly slice the radishes lengthwise; place in a bowl of cold water. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops. Pick the mint leaves off the stems; roughly chop the leaves. In a small bowl, combine the labneh, up to ½ the white bottoms of the scallions (to taste) and a drizzle of olive oil; season with ½ the remaining sumac and S&P.
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Make the salad
In a large bowl, combine the snap peas, radishes (drain and pat dry with paper towel before adding), ½ the mint and as many remaining white bottoms of the scallions as you’d like. Drizzle the salad with as much of the dressing as you’d like; toss to combine thoroughly.
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Finish & serve
To the pot of bulgur, add up to ½ the green tops of the scallions (to taste) and remaining mint; season with the remaining sumac and S&P and toss to combine thoroughly. Divide the finished bulgur between your plates. Top with the sumac chicken, snap pea salad and a spoonful of the labneh sauce. Garnish the dish with as many of the remaining green tops of the scallions as you’d like and serve any remaining labneh sauce on the side. Bon appétit!

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