Protein Swap | Sticky Tamarind & Orange Diamond-Cut Chicken Thighs
Sweet Potato Wedges & Zesty Salad
Cooking time
25 minutes
Servings
2/4
Calories
660 /serving
It’s the technique of the summer: scoring meat in a diamond pattern allows the seasonings and sauces to go in deep. Air-fried chicken gets smoky spices and a sweet-sour glaze of tamarind, honey and fresh orange. Match it with roasted sweet potatoes and a zesty green salad.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Sweet potatoes
- 1 Orange
- 1 Head of lettuce
- 15ml Tamarind paste
- 14g Honey
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
You will need:
Basting brush
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Zester
Air fryer
Total Fat
27 g
Saturated Fat
4 g
Sodium
300 mg
Total Carb
71 g
Sugars
25 g
Protein
40 g
Fibre
12 g
Preparation
Roast the sweet potatoes
- Preheat the oven to 450°F. Preheat the air fryer to 400°F. Lightly oil the basket.
- Cut the sweet potatoes lengthwise into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 22 to 24 min., until browned and tender.
Start the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- Score the flesh in a diamond pattern without cutting all the way through.
- Place in the air fryer basket and lightly brush or spray with oil.
- Fry, 5 to 7 min., until partially cooked.
Mise en place
- Meanwhile, zest the orange; juice ½. Cut away the peel and white pith. Thinly slice the remaining ½.
- Roughly chop the lettuce.
- In a medium bowl, whisk the orange juice, honey and tamarind paste.
Finish the chicken
- When the chicken* is partially cooked, brush with ½ the tamarind mixture.
- Fry, 5 to 7 min., until cooked through.
Make the salad
- Meanwhile, in a large bowl, combine the remaining tamarind mixture, ½ the orange zest, 2 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce and orange slices; toss well.
Plate your dish
- Divide the sweet potatoes, chicken and salad between your plates.
- Garnish with the remaining orange zest. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
