Brown Sugar and Thyme Chicken
with Potatoes, Carrots and DIY Cranberry Chutney- Sulphites
- Mustard
- Milk
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- May contain traces of allergens
- Egg
- Fish
- Sulphites
- Crustaceans
- Gluten
Plump and tart cranberries make an excellent DIY chutney for these juicy chops, mashed potatoes and carrots. Got leftovers? Save for your charcuterie board of a delectable grilled cheese sandwich.
Ingredients
2 unit(s)
Chicken Breasts
350 g
Yellow Potato
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
227 g
Whole Cranberries
2 tbsp
Brown Sugar
(May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Sulphites, Crustaceans)
7 g
Thyme
2 tbsp
Cranberry Spread
(May be present: Milk, Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Sulphites, Crustaceans, Gluten)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Milk, Sesame, Soy, Wheat, Egg, Fish, Sulphites, Crustaceans, Gluten)
1 unit(s)
Carrot
56 mL
Cream
(Contains: Milk)
Not included in your delivery
3 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
2 tbsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
- Peel, then cut potatoes into 1-inch pieces.
- To a large pot, add potatoes and enough water to cover by 1 inch (use same for 4 portions). Season with salt. Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Uncover and cook for 10-14 min, until fork-tender.
- Drain and return potatoes to the pot, off heat.
- Cover to keep warm.
- Meanwhile, strip thyme leaves from stems, then finely chop 2 tsp (4 tsp).
- Heat a small pot over medium-high heat. When hot, add the cranberries, cranberry spread, 4 tbsp (8 tbsp) water, 1 tbsp (2 tbsp) of the brown sugar and 1 tsp (2 tsp) of the thyme.
- Cook, stirring occasionally, until most of the cranberries have burst, 5-6 min.
- Remove the pan from the heat. Using the back of a spoon, gently crush any berries that haven't burst. Set aside to cool.
- Meanwhile, peel, then slice carrot into 1/4-inch rounds.
- Pat pork dry with paper towels. Season with salt, pepper and half the Zesty Garlic Blend.
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then pork. Pan-fry 2-3 min per side until golden-brown.
- Reduce heat to medium. Add remaining brown sugar, mustard and 2 tbsp (4 tbsp) water to pan. Cook for 3-4 min, flipping once, until pork is glazed and cooked through. **
- Remove pork and glaze to plate.
- Carefully wipe pan clean.
- Reheat the same pan (from step 4) over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, 1 tbsp (2 tbsp) water, then carrots. Cook for 4-5 min, stirring occasionally, until starting to soften.
- Add 1/2 tbsp (1 tbsp) butter, remaining 1 tsp (2 tsp) thyme and remaining Zesty Garlic Blend. Cook, stirring occasionally, until carrots are tender, 1-2 min. Season with salt and pepper.
- Remove from heat, then transfer carrots to a plate and cover to keep warm.
- Meanwhile, to the pot with potatoes, add cream and 2 tbsp (4 tbsp) butter. Season with salt and pepper. Mash until smooth. [tester, should salt be measured amount? Please taste before seasoning.]
- Slice pork.
- Divide potatoes, carrots and pork between plates.
- Drizzle any glaze from plate over pork.
- Serve with chutney alongside.
