Cherry Jam Glazed Chicken
with Green Beans and Mash
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!
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
340 g
Chicken Thighs
460 g
Russet Potato
6 tbsp
Sour Cream
(Contains: Milk)
1.5 tbsp
Cherry Spread
2 tbsp
Balsamic Glaze
(Contains: Sulphites)
170 g
Green Beans
7 g
Thyme
28 g
Almonds, sliced
(Contains: Tree nuts)
6 g
Garlic
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
2.25 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Cooking Steps
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.
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.
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.
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.
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.
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.
