Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1.25 pounds $2.79
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Green Onions

  3 green onions $1.19
• Fresh Organic Limes - Each

  1 lime, yielding 1 teaspoon zest and 2 tablespoons juice $1.29
• Garlic

  2 cloves $0.79
• Olive oil

  2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Light brown sugar

  2 teaspoons
• Ground allspice

  1 teaspoon
• Dried thyme

  3/4 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Cayenne pepper

  1/4 teaspoon
• Kosher salt

  1 1/2 teaspoons
• Black pepper

  1/2 teaspoon
• Unsalted butter

  1 tablespoon

Instructions

1. Set 1 tablespoon unsalted butter at room temperature to soften. Preheat a grill for two-zone cooking, with one side at medium-high heat and the other at medium-low heat, for 10 minutes. Pat 1.25 pounds chicken thighs dry and trim excess fat; husk 2 ears corn, thinly slice 3 green onions, mince 2 garlic cloves, and zest and juice 1 lime to obtain 1 teaspoon zest and 2 tablespoons juice.
2. Mix 2 sliced green onions, 2 minced garlic cloves, 1 teaspoon lime zest, 1 tablespoon lime juice, 1 tablespoon olive oil, 1 tablespoon low-sodium soy sauce, 2 teaspoons light brown sugar, 1 teaspoon ground allspice, 3/4 teaspoon dried thyme, 1/8 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper, 1 1/4 teaspoons kosher salt, and 1/2 teaspoon black pepper. Rub the mixture over 1.25 pounds chicken thighs and let stand for 10 minutes.
3. Place 1.25 pounds marinated chicken thighs skin-side down over direct heat. Grill covered for 5 minutes, flip, and grill covered for 5 minutes more.
4. Move 1.25 pounds chicken thighs to indirect heat and cook covered for 12 to 18 minutes, until the thickest pieces reach 165°F. Meanwhile, brush 2 ears corn with 1 tablespoon olive oil, season with 1/4 teaspoon kosher salt, and grill over direct heat for 10 to 12 minutes, turning every 2 to 3 minutes.
5. Mash 1 tablespoon softened unsalted butter with 1 sliced green onion. Spread the scallion butter over 2 ears grilled corn, then squeeze 1 tablespoon lime juice directly over the corn.
6. Rest the grilled chicken made from 1.25 pounds raw chicken thighs for 5 minutes, then divide it between two plates with 2 ears grilled corn and serve.

Ingredients

• Boneless Skinless Fresh Chicken Thighs

  12 oz $4.49
• Zucchini

  12 oz $1.29
• Fresh Roma Tomato

  8 oz $1.49
• Jumbo Yellow Onion

  4 oz $0.99
• Garlic

  2 cloves $0.79
• Fresh Peeled Ginger

  1 tablespoon grated $3.99
• Basmati Rice

  3/4 cup dry $3.99
• Organic Cilantro

  1/4 cup chopped $1.69
• Fresh Organic Lemon

  1 tablespoon juice $1.29
• Neutral cooking oil

  1 1/2 tablespoons
• Garam masala

  1 1/2 teaspoons
• Ground cumin

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Kosher salt

  1 1/2 teaspoons
• Water

  1 1/2 cups

Instructions

1. Dice 4 ounces yellow onion and 8 ounces Roma tomatoes; cut 12 ounces zucchini into half-moons, mince 2 garlic cloves, grate 1 tablespoon ginger, chop 1/4 cup cilantro, and cut 12 ounces chicken thighs into 1-inch pieces.
2. Rinse 3/4 cup dry basmati rice. Combine the 3/4 cup rice with 1 1/4 cups water and 1/4 teaspoon kosher salt in a saucepan; bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.
3. Season the cut 12 ounces chicken thighs with 1/2 teaspoon kosher salt. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat, then brown the 12 ounces chicken thighs for 5 minutes; transfer them to a plate.
4. Reduce the heat to medium and add 1/2 tablespoon neutral oil and the diced 4 ounces yellow onion to the skillet; cook for 4 minutes. Add the minced 2 garlic cloves and grated 1 tablespoon ginger for 1 minute, then stir in 1 1/2 teaspoons garam masala, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, and 1/8 teaspoon cayenne for 30 seconds.
5. Add the diced 8 ounces Roma tomatoes, 1/4 cup water, and 3/4 teaspoon kosher salt; simmer for 4 minutes. Return the browned 12 ounces chicken thighs to the skillet and add the cut 12 ounces zucchini; cover and simmer for 6 minutes, then uncover and simmer for 3–4 minutes, until the sauce is thick, the zucchini is tender, and the chicken reaches 165°F.
6. Fluff the cooked rice—originally 3/4 cup dry basmati rice—and divide it between two shallow bowls. Spoon over the chicken-zucchini masala, then finish with 1 tablespoon lemon juice and 1/4 cup chopped cilantro.

Ingredients

• Simple Truth® Natural Boneless and Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!

  12 oz $4.49
• Fresh Bagged Green Beans

  10 oz $2.19
• Fresh California Yellow Peach – Each

  2 medium peaches (about 10 oz) $3.99
• Kroger® Pearl Couscous

  4 oz $2.49
• Garlic

  2 cloves $0.79
• Parsley

  1/4 cup chopped $1.29
• Fresh Organic Lemon - Each

  1 lemon (1 tsp zest and 2 tbsp juice) $1.29
• Sliced almonds

  2 tbsp
• Extra-virgin olive oil

  2 1/2 tbsp
• Balsamic vinegar

  3 tbsp
• Dijon mustard

  1 tbsp
• Honey

  1 tbsp
• Water

  1 cup
• Kosher salt

  1 1/4 tsp
• Black pepper

  3/4 tsp
• La Crema Monterey Chardonnay California White Wine

  1 bottle (750 ml) $13.99

Instructions

1. Heat the oven to 425°F. Trim 10 ounces green beans, cut 2 medium peaches into thick wedges, mince 2 garlic cloves, chop 1/4 cup parsley, and zest and juice 1 lemon to obtain 1 teaspoon zest and 2 tablespoons juice.
2. Pat 12 ounces chicken thighs dry and season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk 2 tablespoons balsamic vinegar, 2 teaspoons honey, 1 tablespoon Dijon mustard, 1 tablespoon olive oil, and 1 minced garlic clove; coat the 12 ounces chicken thighs with the entire mixture in a shallow roasting dish.
3. Roast the 12 ounces chicken thighs for 10 minutes. Meanwhile, toss 10 ounces green beans and 2 sliced peaches with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
4. Arrange the seasoned 10 ounces green beans and 2 peaches around the 12 ounces chicken thighs. Roast for 12 to 15 minutes more, until the beans blister, the peaches caramelize, and the chicken reaches 165°F.
5. While the chicken finishes, heat 1/2 tablespoon olive oil in a small saucepan over medium heat. Cook 1 minced garlic clove for 30 seconds, then stir in 4 ounces pearl couscous for 1 minute. Add 1 cup water and 1/4 teaspoon kosher salt; cover and simmer for 8 to 10 minutes. Fold in 2 tablespoons sliced almonds, 1/4 cup chopped parsley, and 1 teaspoon lemon zest.
6. Whisk 1 tablespoon balsamic vinegar, 1 teaspoon honey, 2 tablespoons lemon juice, and 1/4 teaspoon black pepper to make a bright finishing sauce. Rest the roasted 12 ounces chicken thighs, 10 ounces green beans, and 2 peaches for 5 minutes.
7. Divide the couscous made from 4 ounces dry pearl couscous between 2 plates. Add the roasted 12 ounces chicken thighs, 10 ounces green beans, and 2 peaches, then drizzle with the entire finishing sauce and serve.