Sweet Soy Roasted Organic Chicken
with Mango, Coconut & Lacinato Kale Salad
Cooking time
30 minutes
Servings
2/4
Calories
1180 /serving
We’re closing out summer in tropical Asian style, with skin-on chicken breasts crisped to perfection under a savoury-sweet sauce. They stay warm and sunny over peanut-coconut rice, with a cheery side salad of fresh mango and cilantro set against dark green kale.
We will send you:
- 2 Organic skin-on chicken breasts (raised without antibiotics by Canadian farmers)
- ½ Bunch of lacinato kale
- 1 Lime
- 150g Shredded cabbage
- 1 Mango
- 14g Cilantro
- 10g Brown sugar
- 25g Chopped peanuts
- 160g Jasmine rice
- 12g Chicken demi-glace
- 25g Shredded coconut
- 45ml Sweet soy sauce
Contains: Peanuts • Soy • Sulphites • Wheat
You will need:
Medium oven-safe pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Total Fat
51 g
Saturated Fat
16 g
Sodium
950 mg
Total Carb
133 g
Sugars
50 g
Protein
52 g
Fibre
11 g
Preparation
Toast the peanuts & coconut
- Preheat the oven to 450°F. Heat a medium, dry pot on medium.
- Add the coconut and toast, stirring often, 1 to 2 min., until lightly golden and fragrant. Transfer to a bowl.
- In the same pot, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant. Transfer to a bowl.
- Wipe out and reserve the pot.
Cook the rice
- In the same pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Add ½ the peanuts and ½ the coconut. Fluff the rice.
Mise en place
- Meanwhile, peel and pit the mango; medium-dice.
- Roughly chop the cilantro leaves and stems.
- Juice the lime.
- Remove the kale leaves from the stems; roughly chop the leaves.
Make the sauce & cook the chicken
- In a small bowl, combine the soy sauce, demi-glace and 2 tbsp water (double for 4 portions).
- Pat the chicken dry; season with S&P.
- In a medium, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the chicken*, skin-sides down, and cook, 3 to 4 min., until golden brown.
- Flip and add the sauce.
- Transfer to the oven and roast, 8 to 10 min., until cooked through.
Make the salad
- In a large bowl, combine the lime juice, brown sugar and 2 tbsp oil (double for 4 portions).
- Add the kale, cabbage, mango, ½ the cilantro, and the remaining peanuts and coconut; toss well.
Plate your dish
- Divide the rice between your plates.
- Top with the chicken and a spoonful of the salad.
- Spoon the sauce over the chicken.
- Garnish with the remaining cilantro.
- Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
