Dill Tahini Chicken Kit for 2

This package serves 2 people and includes:

• 1 Split Chicken
• 1 Head Roasted Cauliflower
• 4 oz. Preserved Lemon
• 8 oz Pickled Peppers
• 8 oz Pine Nuts
• 8 oz Parmesan
• 8 oz. Dill Tahini Marinade
• 12 oz. Grapefruit Juice
• 2 pieces House-made Pita
• 8 oz. Labneh
• 1 Grapefruit, Segmented
• 1 Bunch Mint
• 24 oz. Chocolate Chip Cookie Dough

Split Chicken – Chicken, Dill, Tahini, Thai Seasoning Soy, Garlic Confit, Rice Bran Oil, Sambal
Roasted Cauliflower – Cauliflower, Olive Oil, Salt
Lemon
Pickled Peppers – Peppers, Red Vinegar, Salt, Sugar
Pine Nuts
Parmesan
Dill Tahini Marinade – Dill, Tahini, Thai Seasoning Soy, Garlic Confit, Rice Bran Oil, Sambal
Grapefruit
Pita Bread
Labneh
Grapefruit
Mint
Chocolate Chip Cookie Dough – Flour, Egg, Sugar, Light Brown Sugar, Vanilla Extract, Salt, Callebaut 36% Chocolate Chips, Callebaut 70% Chocolate Chips

• Kit ships with ice packs, will not arrive frozen
• Upon arrival place immediately in the fridge
• Chicken can be kept for 3-5 days in the fridge, or up to 6 months frozen
• Pickled Peppers and Cookie Dough must be refrigerated after opening
• All produce should be stored in the fridge

To Serve

• Cooking oil (such as canola or vegetable oil – not provided)
• Cauliflower
• Preserved Lemon
• Pickled Peppers
• Pine Nuts
• Parmesan
• Dill Tahini Marinade
• Grapefruit Juice
• House-made pita
• Labneh
• Grapefruit segments
• Mint

Make the Chicken + Cauliflower

• Preheat your oven to 375 degrees.
• Heat a large oven-safe skillet (or two smaller skillets if you don’t have one large enough) over medium-high heat.
• Coat with a splash of high heat cooking oil and place the chicken in the pan(s), skin side down.
• Sear on the stove until golden brown, about 1-2 minutes.
• Transfer to the oven (or place on a baking sheet if your pan is not oven safe), skin side still down, and roast for about 25 minutes.
• After 25 minutes, flip the chicken and continue cooking for 5-10 minutes more, until cooked through. (Note: every oven is different so cooking times may vary, but 30-35 minutes should cook the chicken
• Your chicken is done when the juices run clear when pierced with a fork.
• Meanwhile, while your chicken roasts, transfer cauliflower to a large mixing bowl.
• Toss with the preserved lemon, all but about 2-3 tablespoons of the pickled peppers and pine nuts and half of the Parmesan.
• Spread in an even layer on a parchment-lined baking sheet.
• Place in the oven alongside the chicken and roast until cauliflower is warmed through, about 10-15 minutes.
• In a small bowl, whisk together the grapefruit juice and dill tahini marinade.
• Wrap pita in foil.
• Once your chicken is done, remove from the oven and let rest in the pan for at least 5 minutes before serving.
• While your chicken rests, place pita bread in the oven until warmed through, about 5 minutes.
• Toss warm cauliflower with reserved Parmesan cheese and transfer to a serving bowl.
• Top with additional pickled peppers and pine nuts and some torn leaves of fresh mint.
• Spread a large spoonful of labneh on the bottom of a serving plate
• Place the chicken on top and drizzle with grapefruit/dill sauce.
• Top with grapefruit segments and freshly-torn mint leaves.
• Serve alongside warm pita bread and roasted cauliflower.

Make the Cookies

• Keep the cookie dough refrigerated until ready to bake.
• Preheat oven to 350 degrees.
• Form cookie dough into 4 equal-sized balls.
• Place on a baking sheet and bake for 12-18 minutes, rotating the tray midway through, until just beginning to turn golden brown around the edges.
• Let cool slightly before serving and enjoy!

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