2-Serving
Smoky and Spicy Marrakesh Chicken
with kale, apricots, and almonds
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Milk
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
- Mediterranean
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 1 Red Bell Pepper
- 5.47 oz. Long Grain White Rice
- 2 oz. Kale
- 2 oz. Creme Fraiche
- 1 Red Fresno Chile
- 1 oz. Dried Apricots
- ½ oz. Roasted Sliced Almonds
- 2 tsp. Chicken Broth Concentrate
- 1 tsp. Portuguese Piri Piri Blend
- ½ tsp. Smoked Paprika
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
-
Nutrition (per serving)
-
Calories690
-
Carbohydrates86g
-
Net Carbs80g
-
Fat20g
-
Protein41g
-
Sodium1830mg
Recipe Steps
You Will Need
- Salt
- Olive Oil
- 1 Small Pot
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
-
1 Cook the Rice
Bring a small pot with rice, 1 1/4 cups water, half the chicken base (reserve remaining for chicken) and 1/4 tsp. salt to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Stem kale and coarsely chop.
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.Stem, seed, remove ribs, and mince red Fresno chile. Wash hands and cutting board after prepping.Pat chicken breasts dry and season all over with piri piri seasoning. -
3 Start the Chicken
Place a large non-stick pan over medium-high heat.
Add 2 tsp. olive oil and bell pepper to hot pan. Stir occasionally until slightly tender, 3-5 minutes.Add chicken. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
4 Finish the Chicken
Add kale, Fresno chile (to taste), remaining chicken base, 1/4 cup water, smoked paprika, and 1/4 tsp. salt to hot pan. Bring to a simmer.
Once simmering, stir occasionally until vegetables are tender, 2-4 minutes.Remove from burner. -
5 Prepare Apricot, Prepare Crema, and Finish Dish
In a mixing bowl, combine apricots and 1/4 cup warm water. Let sit to hydrate, 5 minutes.
After 5 minutes, drain in a colander/strainer.In another mixing bowl, combine creme fraiche and 1 Tbsp. water. Set aside.Plate dish as pictured on front of card, topping chicken with apricots, crema, and almonds. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
