BBQ Ribs and Chicken
with Creamy Smashed Potatoes and Caesar Salad
Our take on a classic Canadian pairing, chicken and rib BBQ dinner! We've replaced traditional slaw with a modern kale Caesar salad.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
728 g
BBQ Pork Ribs, fully cooked
(Contains Mustard)
2 unit
Chicken Breasts
360 g
Yellow Potato
56 g
Baby Spinach
56 g
Kale, chopped
1 unit
Ciabatta Roll
(Contains Gluten)
4 tbsp
Caesar Dressing
(Contains Milk, Egg, Mustard, Fish)
3 tbsp
Sour Cream
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered, until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Roughly mash sour cream and 2 tbsp butter (dbl for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.
Meanwhile, cut ribs in half, then arrange on one side of a foil-lined baking sheet. (NOTE: For 4 ppl, use the whole baking sheet.) Season with salt and pepper. (NOTE: Reserve BBQ sauce from ribs.) Pat chicken dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 1-2 min per side. Transfer chicken to the baking sheet with ribs. (NOTE: For 4 ppl, transfer chicken to a second foil-lined baking sheet.) Brush ribs and chicken with reserved BBQ sauce, then roast in the middle of the oven until chicken is cooked through and ribs are reheated, 12-14 min.** (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
Cut ciabatta into 1/2-inch pieces. Add ciabatta and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Toast in the top of the oven, stirring halfway through, until lightly golden, 5-6 min. (TIP: Keep an eye on croutons so they don't burn!)
Add croutons, spinach, kale, Caesar dressing and half the Parmesan to a large bowl. Toss to combine.
Thinly slice chicken. Divide chicken, ribs, smashed potatoes and salad between plates. Drizzle any remaining BBQ sauce over chicken and ribs. Sprinkle remaining Parmesan over salad.
