Piri-Piri Chicken

with Coconut-Smashed Plantains & Stewed Collard Greens

30 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

The chile pepper is one of the world’s most well-traveled ingredients. Native to the Americas, it started appearing in Europe in the 16th Century. From there, it went global. Portuguese traders brought chile seeds to Southeastern Africa, where the plant spread and became integral to many local cuisines. A preparation called “piri-piri” (literally “pepper-pepper”) soon made its debut. In our version, you’ll dust chicken thighs in our own piri-piri spice blend, then pan-roast them for an authentic, lightly-charred flavor and unbeatably crispy texture.

See Plans

Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

2 Bone-In, Skin On Chicken Thighs
1 Plantain
2 Scallions
1 bunch Collard Greens
1 Lime
1 Red Onion
2 Tbsps Tomato Paste
1 1-Inch Piece Ginger
¼ cup Coconut Milk Powder
1 Tbsp Piri-Piri Spice Blend (Cayenne Pepper, Ground Cinnamon, Ground Cardamom, Dried Oregano, Smoked Paprika, Ground Ginger, Dried Lemon Peel & Light Brown Sugar)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Pan-roast the chicken:

Preheat the oven to 450°F. Pat the chicken dry with paper towels and season with half the spice blend, salt and pepper. In a medium pan (oven-safe if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down, and cook 2 to 3 minutes, or until lightly browned. Transfer the pan directly to the oven. (Alternatively, place the browned chicken, skin sides down, on a sheet pan or in a baking dish.) Roast, flipping the chicken halfway through, 23 to 25 minutes, or until cooked through. Remove from the oven.

2 Prepare the ingredients:

While the chicken cooks, wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel the plantains and cut into ½-inch-thick rounds. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Cut out and discard the collard green stems; roughly chop the leaves. Using a peeler, remove the rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and thinly slice the onion. Peel and mince the ginger. In a medium bowl, whisk together the coconut milk powder and ¼ cup of water.

3 Cook & smash the plantains:

While the chicken continues to cook, add the plantains to the pot of boiling water. Cook 9 to 11 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Using a fork, smash the cooked plantains. Stir in the lime zest, coconut milk powder mixture and the juice of 2 lime wedges until thoroughly combined; season with salt and pepper to taste. Set aside in a warm place.

4 Cook the aromatics:

While the plantains cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, ginger, white bottoms of the scallions and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until dark red.

5 Stew the collard greens:

Add the collard greens and ¾ cup of water to the pan of aromatics. Reduce the heat to medium and cook, stirring occasionally, 10 to 12 minutes, or until the collard greens have wilted and the liquid is slightly reduced in volume; season with salt and pepper to taste. Remove from heat.

6 Plate your dish:

Divide the stewed collard greens and smashed plantains between 2 dishes. Top each with a piece of the pan-roasted chicken. Garnish with the green tops of the scallions and remaining lime wedges. Enjoy!