Informations supplémentaires
35 min.
|
548 kcal
|
easy
|
|
Printable version
1. Cook the rice
Rinse the rice. Bring a large pot of water to a boil with the broth cube. Add the rice and cook 18-22 minutes until tender. Drain.
2. Setup
Grate the carrots. Slice the apple into small sticks. Chop the parsley. Do not trim the thighs, the fat melts during cooking and gives more flavor to the dish.
3. Make the salad
Toss the carrots with the apple and parsley. It's possible to leave the elements separate and let the children compose their own salad. Whisk half of the maple syrup with a generous drizzle of oil and 1 tsp. of cider vinegar. Add to the salad. Season with salt and pepper.
4. Prepare the chicken
Mix the mustard with the remaining maple syrup allspice to taste and 2-3 tbsp. of oil. You can keep 1-2 tbsp of the sauce on the side for brushing the chicken after cooking. Cover the chicken with the sauce. Add salt and pepper.
5. Cook the chicken
Heat a skillet or grill over medium heat. Cook the thighs 4-5 minutes on one side. Flip, cover and cook 7-9 minutes over low heat until the center is cooked through.
6. Plate your dish
Serve the chicken with the rice and the salad. Bon appétit!
360gChicken Thighs
40mlDijon Mustard
40mlMaple Syrup
2gGround allspice
140gBrown Rice
2unitCarrot(s)
1unitCortland Apple(s)
0.5unitFresh Italian Parsley
1unitVegetable Broth Cube(s)
What you need
bowls, pan, saucepan, strainer, box grater
548 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
78g
26%
fat
10g
15%
cholesterol
141mg
47%
fiber
6g
24%
protein
37g
saturated
2g
10%
sodium
494mg
21%
sugar
16g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg