Blueberry-BBQ Chicken Thighs
with Roasted Potatoes and Fresh Salad- Soy
- Mustard
- Sulphites
- Egg
- Gluten
- Mustard
- Peanuts
- Sesame
- Wheat
- Milk
- Tree nuts
- Sulphites
- May contain traces of allergens
- Crustaceans
- Soy
- Fish
Ingredients: Yellow potato • Chicken thighs • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Blueberry jam (sugar/glucose-fructose, blueberries, water, fruit pectin, citric acid, mono- and diglycerides) • Salad topping mix (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) (soy) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).
Ingredients
270 g
Chicken Thighs
350 g
Yellow Potato
56 g
Spring Mix
28 g
Salad Topping Mix
(Contains: Soy May contain traces of: Egg, Gluten, Mustard, Peanuts, Sesame, Wheat, Milk, Tree nuts, Sulphites)
4 tbsp
BBQ Sauce
(Contains: Mustard May contain traces of: Egg, Gluten, Sesame, Wheat, Milk, Sulphites, Crustaceans, Soy, Fish)
2 unit(s)
Blueberry Jam
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Mustard, Peanuts, Sesame, Wheat, Milk, Tree nuts, Soy)
Not included in your delivery
2.5 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
- To an unlined baking sheet, toss together potatoes, half the Smoked Paprika-Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 16-18 min, flipping halfway through, until tender and golden.
- Meanwhile, heat a small pot over medium.
- When the pot is hot, add blueberry jam. Cook for 1-2 min, stirring constantly, until jam starts to melt.
- Add half the vinegar and BBQ sauce. Cook for 1-2 min, stirring often, until sauce is smooth and jam has fully melted.
- Season with salt and pepper.
- Remove from heat, then set aside.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels, then season all over with salt, pepper and remaining Smoked Paprika-Garlic Blend.
- When the pan is hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 servings, using 1/2 tbsp oil per batch.)
- Pan-fry for 1-2 min per side, until golden. (NOTE: Chicken will finish cooking in step 4.)
- To a parchment-lined baking sheet, transfer chicken.
- Roast in the top of the oven 10-12 min, until cooked through.**
- Transfer to a cutting board to rest for 3-5 min.
- When chicken and potatoes are almost done, to a large bowl, add remaining vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk until sugar dissolves.
- Add spring mix to the bowl with vinaigrette, then toss to coat.
- Thinly slice chicken.
- Divide chicken, roasted potatoes and salad between plates.
- Spoon blueberry-BBQ sauce over chicken.
- Sprinkle salad topping mix over salad.
If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.
