Brown Sugar and Thyme Chicken
with Potatoes, Carrots and DIY Cranberry Chutney
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
350 g
Yellow Potato
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
227 g
Whole Cranberries
2 tbsp
Brown Sugar
(May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Sulphites, Crustaceans)
7 g
Thyme
2 tbsp
Cranberry Spread
(May contain traces of: Milk, Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Sulphites, Crustaceans, Gluten)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: 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 Values
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.
