Olive-Spiced Chicken Thighs
with Warm Orzo Salad & Miscela Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
470 /serving
Offer an olive branch at suppertime. That’s the name of the spice blend that bestows notes of dried herbs, bell peppers, lemon and olive to these tender chicken thighs. Plunk them onto a pillow of delicate pasta salad made from al dente orzo punctuated with tasty chunks of zucchini and sweet pepper. Whip up a garlicky vinaigrette with sweet pepper miscela and demi-glace to tie everything together with a warm bow.
We will send you:
- 4 Chicken thighs
- 1 Garlic clove
- 1 Zucchini (green, yellow or heirloom)
- 1 Sweet pepper
- 30ml Apple cider vinegar
- 30g Sweet pepper miscela
- 140g Orzo
- 30ml Vegetable demi-glace
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
10 g
Saturated Fat
2 g
Sodium
390 mg
Total Carb
65 g
Sugars
10 g
Protein
31 g
Fibre
4 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Medium-dice the zucchini. Core and medium-dice the sweet pepper. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 13 to 15 min., until softened and browned.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ⅔ of 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, 4 to 6 min. per side, until cooked through. Transfer to a plate and reserve the pan.
Boil the orzo
Meanwhile, add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender. Drain and rinse. Return to the pot and toss with a drizzle of oil to prevent sticking.
Make the vinaigrette
Mince the garlic. In the reserved pan, heat a drizzle of olive oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the demi-glace, sweet pepper miscela, vinegar, ¼ cup water (double for 4 portions) and the remaining spices. Cook, stirring frequently, 1 to 2 min., until combined.
Make the orzo salad
To the pot of orzo, add the vegetables and ⅔ of the vinaigrette; stir well.
Plate your dish
Divide the orzo salad between your plates. Top with the chicken. Drizzle with the remaining vinaigrette. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
