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Cherry Jam Glazed  Chicken

Cherry Jam Glazed Chicken

with Green Beans and Mash

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Sticky sweet cherry and balsamic-glazed chicken thighs pair perfectly with crispy green beans and pillowy mash potatoes. The three words that best describe this meal; savoury, sweet and scrumptious!

Allergens:Milk/LaitSulphites/SulfiteTree Nut/Noix

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Thighs

460 g

Russet Potato

6 tbsp

Sour Cream

(ContainsMilk/Lait)

1.5 tbsp

Cherry Spread

2 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

170 g

Green Beans

7 g

Thyme

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

6 g

Garlic

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

2.25 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories870 kcal
Fat45 g
Saturated Fat15 g
Carbohydrate74 g
Sugar23 g
Dietary Fiber8 g
Protein45 g
Cholesterol210 mg
Sodium520 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F and wash and dry all produce. Peel, then cut the potatoes into 1/2-inch pieces. Combine the potatoes, 2 tsp salt and enough water to cover (approximately 1 inch) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until potatoes are fork-tender, 10-12 min.

2

While the potatoes cook, trim beans. Strip 1 tbsp thyme leaves (dbl for 4ppl) from the stems. Peel, then mince the garlic. Add the cherry jam, garlic and balsamic to a small bowl. Stir to combine. Pat the chicken dry with paper towels. Season with salt, pepper and thyme.

3

Heat a large non-stick pan over medium-high heat. When hot, add almonds to dry pan. Toast, stirring often, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer almonds to a plate and set aside.

4

Using the same pan, add 1/2 tbsp oil (dbl for 4ppl), then the chicken. Sear until golden-brown, 3-4 min per side. Remove the pan from the heat and transfer chicken to a foil-lined baking sheet. (NOTE: Don't wipe the pan clean, you'll use the drippings for the beans). Spoon over the cherry glaze. Bake in the middle of the oven, until the chicken is cooked through, 10-11 min.

5

Meanwhile, re-heat the pan over medium heat. When hot, add the beans. Cook, stirring occasionally, until beans are tender, 5-6 min. Meanwhile, drain and return potatoes to the same pot off the heat. Using a fork or potato masher, mash sour cream and 2 tbsp butter (dbl 4 ppl) into potatoes until smooth. Season with salt and pepper.

6

Divide chicken, mashed potatoes and green beans between plates. Drizzle any sauce from the baking sheet, over the chicken. Sprinkle the almonds over the green beans.