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Warmly Spiced Chicken Thighs

Warmly Spiced Chicken Thighs

with Sugar Snap Peas and Basmati Rice

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We’re taking a cue from the Mediterranean in this chicken recipe, incorporating the mild, warm aromas of cumin and paprika as well as a spike of lemon into the marinade. They dribble off into the rice, lighting up each grain with citrusy juices. And with gently browned, tender snap peas on the side—which bring both a natural sweetness and crunch befitting of their name—you’ve got a meal that feels warm and sunny.

Tags:Gluten-free
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

6 ounce

Sugar Snap Peas

2 clove

Garlic

1 unit

Lemon

1 teaspoon

Cumin

1 teaspoon

Paprika

12 ounce

Chicken Thighs

¾ cup

Basmati Rice

1 unit

Chicken Stock Concentrate

½ ounce

Honey

Not included in your delivery

3 tablespoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3264 kJ
Calories780 kcal
Fat37 g
Saturated Fat9 g
Carbohydrate79 g
Sugar10 g
Dietary Fiber7 g
Protein42 g
Cholesterol160 mg
Sodium380 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Small pot
Zester
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Bring 1½ cups water and a pinch of salt to a boil in a small pot. Remove any strings from snap peas. Mince or grate garlic. Zest lemon until you have 1 tsp, then cut in half. Whisk zest, half the garlic, cumin, paprika, 1 TBSP lemon juice, and 2 TBSP olive oil in a medium bowl.

2

Pat chicken dry with a paper towel. Season all over with salt and pepper. Add to bowl with lemon mixture and toss to coat all over. Set aside to marinate.

3

Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes.

4

Heat a drizzle of olive oil in a large pan over medium-high heat. Add remaining garlic and cook until fragrant, about 30 seconds. Add snap peas and cook, tossing, until tender and lightly browned, 3-5 minutes. Season with salt and pepper. Remove from heat, toss in a squeeze of lemon juice, then remove from pan and set aside, covering to keep warm.

5

Heat a large drizzle of olive oil in same pan over medium-high heat. Add chicken and cook until browned, 2-3 minutes per side. Remove from pan and set aside. Add stock concentrate, honey, and 3 TBSP water to pan and stir. Bring to a gentle simmer, then return chicken to pan. Continue cooking until no longer pink in center, 4-5 minutes, spooning stock over top occasionally. Season with salt and pepper.

6

Remove chicken from pan. Add 1 TBSP butter to sauce in pan, stirring to melt. Fluff rice with a fork, then divide between plates. Top with chicken and add snap peas to the side. Spoon sauce over chicken and serve.