Smart Roasted Chicken Thighs
with Buttery Cauliflower-Potato Mash and Shallot Gravy- Mustard
- Wheat
- Soy
- Sulphites
- Milk
- Milk
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
- May contain traces of allergens
- Fish
- Egg
- Crustaceans
- Gluten
There's a new side dish in town — cauliflower-potato mash! The low-carb cousin of mashed potatoes is just as satisfying served alongside tangy roasted chicken thighs. Spoon aromatic shallot gravy over everything for a decadent finish. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Cauliflower • Chicken thighs • Russet potato • Zucchini • Shallot • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • All-purpose flour (wheat) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
280 g
Chicken Thighs
285 g
Cauliflower
1 unit(s)
Chicken Broth Concentrate
1 unit(s)
Shallot
1 tsp
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Mustard, Soy, Sesame, Fish, Egg, Crustaceans, Gluten)
1 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Soy, Sesame, Peanuts, Fish, Egg, Crustaceans)
1 unit(s)
Zucchini
1 tbsp
Montreal Spice Blend
(Contains: Mustard May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Russet Potato
½ tbsp
Soy Sauce
(Contains: Soy, Sulphites May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Mustard, Soy, Sesame, Fish, Egg)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
3 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat chicken dry with paper towels.
- Coat all over with Dijon. Season with half the Montreal Spice Blend (use all for 4 ppl).
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear, until golden-brown, 1-2 min per side.
- Transfer to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 11-12 min.**
- Reserve any drippings to add to gravy.
- Meanwhile, peel, then cut potato into 1-inch pieces.
- Cut cauliflower into bite-sized pieces.
- Add cauliflower, potatoes, 2 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-high. Cook, uncovered, until fork-tender, 10-12 min.
- Drain and return veggies to the same pot, off heat.
- Mash 2 tbsp (4 tbsp) butter into veggies until almost creamy. (NOTE: Cauliflower-potato mash will still have a few lumps!)
- Season with salt and pepper.
- Meanwhile, peel, then cut shallot into 1/4-inch pieces.
- Cut zucchini into 1/4-inch rounds.
- When cauliflower and potatoes start boiling, add zucchini, garlic salt and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with pepper, then toss to coat.
- Roast zucchini in the top of the oven until tender-crisp, 12-14 min.
- When chicken is almost done, carefully wipe the same pan (from step 1) clean, then reheat over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add shallots. Cook, stirring often, until shallots soften slightly, 2-3 min.
- Sprinkle flour over shallots. Cook, stirring often, until coated, 1 min.
- Gradually whisk in 3/4 cup (1 1/2 cups) water until smooth.
- Add broth concentrate, soy sauce and any drippings from the baking sheet with chicken. Bring to a simmer over medium-high.
- Once simmering, cook, whisking occasionally, until gravy thickens slightly, 2-3 min.
- Season with salt and pepper.
- Thinly slice chicken.
- Divide chicken, cauliflower-potato mash and zucchini between plates.
- Spoon shallot gravy over chicken.
If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the pork chops.
