Carb-Wise: Provençal Chicken Thighs
Roasted Brussels Sprouts & Quinoa
Cooking time
20 minutes
Servings
2/4
Calories
640 /serving
Southern French flavours are the focus on these rustic plates, spotlighting seared chicken thighs in a creamy sauce flecked with olives and shallot petals. They rest over a fluffy bed of wholesome, carb-conscious quinoa alongside golden-tender roasted Brussels sprouts.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Shallot (or onion)
- 1 Garlic clove
- 300g Brussels sprouts
- 95g Red & white quinoa
- 30g Olive miscela
- 30ml Vegetable demi-glace
- 45ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
28 g
Saturated Fat
8 g
Sodium
740 mg
Total Carb
55 g
Sugars
8 g
Protein
47 g
Fibre
11 g
Preparation
Cook the quinoa
Preheat the oven to 450°F. Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Mise en place
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). Peel and quarter the shallot lengthwise; separate the petals. Mince the garlic.
Roast the Brussels sprouts
On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Start the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 2 to 3 min. per side, until partially cooked. Transfer to a plate and reserve the pan.
Make the sauce & finish the chicken
In the same pan, heat a drizzle of oil on medium-high. Add the shallot and garlic. Sauté, 30 sec. to 1 min., until fragrant. Add the demi-glace, olive miscela, cream, remaining spices and 4 tbsp water (double for 4 portions). Return the chicken* and cook, 2 to 3 min. per side, until cooked through.
Plate your dish
Divide the quinoa between your plates. Top with the Brussels sprouts, chicken and sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
