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with Smoky Potato Wedges and Caesar-Style Slaw- Wheat
- Sulphites
- Soy
- Mustard
- Anchovies
- Egg
- Milk
- Fish
- Milk
- Mustard
- Sesame
- Wheat
- Egg
- May contain traces of allergens
- Soy
- Crustaceans
- Sulphites
- Gluten
- Tree nuts
- Peanuts
Les saveurs canadiennes classiques comme celles de l’érable et de la moutarde font toujours des recettes gagnantes (surtout lorsqu’elles sont agencées à celle du poulet)! À toutes ces saveurs s’ajoute le goût fumé des quartiers de pommes de terre enrobés d’assaisonnement BBQ. Un vrai délice!
Ingredients
270 g
Chicken Thighs
2 tbsp
Maple Syrup
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Wheat, Egg, Soy, Crustaceans, Sulphites, Gluten)
350 g
Yellow Potato
7 g
Applewood Smoke Spice
(Contains: Mustard May be present: Milk, Sesame, Wheat, Soy, Sulphites, Tree nuts, Peanuts)
56 g
Spring Mix
4 tbsp
Caesar Dressing
(Contains: Mustard, Anchovies, Egg, Milk May be present: Sesame, Wheat, Soy, Crustaceans, Sulphites, Gluten)
1 unit(s)
Mini Cucumber
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
2 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
- Remove any brown spots from potatoes and cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, 2 tsp (4 tsp) Applewood Smoke Spice and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, to a medium non-stick pan, add soy sauce, maple syrup, mustard, 1 tbsp (2 tbsp) water and 1 tbsp (2 tbsp) butter.
- Heat the pan over medium-high. Cook for 2-3 min, stirring often, until mixture comes to a boil.
- Once boiling, reduce heat to medium and simmer until sauce slightly thickens, 1-2 min. (NOTE: Sauce will thicken more as it cools.)
- Remove the pan from heat.
- Pat chicken dry with paper towels. Season with salt, pepper and remaining Applewood Smoke Spice. Drizzle 1 tbsp (2 tbsp) oil over chicken, then turn to coat.
- Add chicken to the grill. Close lid and grill for 5-7 min per side, until cooked through.**
- Meanwhile, cut cucumber into 1/4-inch rounds.
- In a large bowl, combine spring mix, cucumbers and half the Caesar dressing.
- Season with salt and pepper, then toss to combine.
- When cooked, add chicken to the pan with glaze, then turn to coat.
- Divide chicken, potato wedges and salad between plates.
- Drizzle any remaining glaze from the pan over chicken.
- Serve remaining Caesar dressing alongside for dipping.
