Protein Swap | Cheesy Roasted Pepper Chicken Thighs
Green Beans & Spiced Orzo
Cooking time
20 minutes
Servings
2/4
Calories
770 /serving
Dress this chicken in layers. First, there’s grated Grana Padano for a melt fest. It’s followed by another layer of soul-warming sauce, smoothly made with ajvar, cream and garlic. A delicately spiced pasta base and roasted green beans keep checking the boxes.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 300g Green beans (or string peas)
- 1 Garlic clove
- 30ml Ajvar (roasted red pepper spread)
- 140g Orzo
- 30ml Vegetable demi-glace
- 30ml Heavy cream
- 25g Grana Padano (contains rennet)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Strainer
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
34 g
Saturated Fat
13 g
Sodium
810 mg
Total Carb
69 g
Sugars
9 g
Protein
50 g
Fibre
7 g
Preparation
Start the chicken
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Pat the chicken dry; season with ½ the spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 3 to 4 min. per side, until partially cooked. Transfer to a lined sheet pan and sprinkle with the cheese. 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; season with ½ the remaining spices.
Roast the green beans & finish the chicken
Meanwhile, remove the stem ends of the green beans. To the sheet pan of chicken, add the green beans, a drizzle of oil and S&P. Roast, 6 to 8 min., until the green beans are crisp-tender and the chicken* is cooked through.
Make the sauce
Meanwhile, mince the garlic. In the reserved pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the cream, ajvar, demi-glace, 4 tbsp water (double for 4 portions) and the remaining spices; bring to a boil. Reduce to a simmer and cook, stirring often, 2 to 3 min., until slightly reduced and combined. Off the heat, add 1 tbsp butter (double for 4 portions) and S&P.
Plate your dish
Divide the orzo between your plates. Top with the green beans and chicken (slice beforehand if desired). Spoon the sauce over the chicken. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
