Cranberry- Garlic Chicken
with Parmesan-Sweet Potato Mash
Sweet and savoury, these cranberry glazed chicken thighs look fancy but cook up in a breeze. Paired with a double potato mash and wholesome pan veggies for a plate full of color as well as flavour, it's a feast for the eyes and the tastebuds!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Russet Potato
1 unit(s)
Sweet Potato
1 unit(s)
Carrot
1 unit(s)
Zucchini
7 g
Parsley
1 unit(s)
Shallot
2 tbsp
Cranberry Spread
(May contain Milk, Wheat, Egg, Fish, Mustard, Sulphites, Sesame, Crustaceans, Soy, Gluten, Tree nuts)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
tbsp
Unsalted Butter*
(Contains Milk)
tbsp
Oil*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Remove any brown spots. Peel, then cut potatoes and sweet potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch halfmoons.
- Halve zucchini lengthwise. Cut into 1/2-inch halfmoons.
- To a parchment-lined baking sheet, add carrots, zucchini, half the garlic salt and 1 tbsp (2 tbsp) oil.
- Roast for 16-20 min, stirring halfway until veggies are tender and golden.
- Heat a large non-stick pan over medium heat.
- While pan heats, pat chicken dry with paper towels. Season with remaining garlic salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 6-8 min on one side, until browned. Flip chicken, then cover and continue cooking for another 6-8 min, until cooked through.**
- Meanwhile, peel, then cut shallot into 1/4-inch slices.
- Pick sage leaves from stems. Roghly chop sage.
- Roughly chop parsley.
- When chicken is cooked, transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- While chicken rests, reheat pan over med-low. Add 1 tbsp (2 tbsp) butter and shallots. Season with salt and pepper. Cook for 1-2 min, stirring often until tender and golden.
- Add broth concentrate, sage, cranberry spread, 1/4 cup (1/3 cup water) and any chicken juices from the plate. Cook for 1-2 min, stirring often until warmed through.
- Drain and return potatoes to the same pot, off heat.
- Mash parmesan cheese and 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper.
- Thinly slice chicken
- Divide mash, veggies and chicken between plates.
- Spoon cranberry sauce over chicken.
- Sprinkle parsley overtop.
