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BBQ Ribs and Chicken
with Creamy Smashed Potatoes and Baby Kale Caesar Salad
Our take on a classic Canadian pairing, chicken and rib BBQ dinner! We've replaced traditional slaw with a modern kale Caesar salad.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
728 g
BBQ Pork Ribs, fully cooked
(Contains Mustard)
2 unit
Chicken Breasts
360 g
Yellow Potato
113 g
Baby Kale
1 unit
Lemon
1 unit
Garlic, cloves
1 unit
Ciabatta Roll
(Contains Gluten)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
3 tbsp
Sour Cream
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat oven to 450°F. Wash and dry all produce. Garlic Guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Cut potatoes into 1/2-inch pieces. Combine potatoes, 1 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat, then reduce the heat to medium. Remove cover and simmer until potatoes are fork-tender, 10-12 min. Drain and return to the same pot, off heat. Roughly mash sour cream and 2 tbsp butter (dbl for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper.
While potatoes cook, cut ribs in half, then add to one side of a foil-lined baking sheet. Season with salt and pepper. (NOTE: Reserve BBQ sauce from ribs.) Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 1-2 min per side. Transfer to the baking sheet with ribs. Brush everything with reserved BBQ sauce, then roast in the middle of the oven until chicken is cooked through and ribs are reheated, 12-14 min.**
While ribs and chicken cook, zest, then juice half the lemon. Cut remaining lemon into wedges. Peel, then mince or grate garlic. Cut ciabatta into 1/2-inch pieces. Add ciabatta and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to coat.
Heat the same pan (from step 2) over medium. When hot, add ciabatta pieces. Cook, stirring occasionally, until golden-brown, 3-4 min. Transfer to a plate to cool slightly.
Whisk together lemon zest, lemon juice, mayo, half the Parmesan and 1/4 tsp garlic in the same large bowl used for ciabatta. (NOTE: Reference garlic guide.) Add croutons and kale to the dressing, then toss to combine.
Thinly slice chicken. Divide chicken, ribs, smashed potatoes and salad between plates. Drizzle any remaining BBQ sauce over chicken and ribs. Sprinkle remaining Parmesan over salad and squeeze over a lemon wedge, if desired.
