Cranberry-Walnut Crusted Chicken Thighs
with Sweet Potato, Feta, and Spinach Salad- Milk
- Walnuts
- Sulphites
- Mustard
- Milk
- Wheat
- Egg
- Fish
- Mustard
- Sulphites
- Sesame
- Crustaceans
- Soy
- Gluten
- Tree nuts
- May contain traces of allergens
- Peanuts
Ingredients: Chicken thighs • Sweet potato • Spinach • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Walnuts • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
Ingredients
270 g
Chicken Thighs
2 unit(s)
Sweet Potato
113 g
Baby Spinach
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
28 g
Walnuts, chopped
(Contains: Walnuts)
2 tbsp
Cranberry Spread
(May be present: Milk, Wheat, Egg, Fish, Mustard, Sulphites, Sesame, Crustaceans, Soy, Gluten, Tree nuts)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450˚F.
Wash and dry all produce. - Peel, then cut sweet potatoes into 1/2-inch pieces.
- To a parchment-lined baking sheet, add sweet potato, half the Zesty Garlic Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Roast in the middle of the oven for 16-18 min, stirring halfway until tender and golden.
- Meanwhile, cut one corner of walnut packaging. Using a rolling pin or heavy-bottomed pot, crush walnuts until lentil size.
- In a small bowl, combine half the cranberry spread and half the mustard. This is your glaze.
- To a large bowl, add vinegar, remaining cranberry spread, remaining mustard and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine. This is your dressing.
- Pat chicken dry with paper towel.
- Season both sides with remaining Zesty Garlic Blend, salt and pepper.
- Heat a large non-stick pan over med-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 1-2 min per side until golden.
- Transfer chicken to a parchment-lined baking sheet.
- Spread cranberry-mustard glaze over top
- Sprinkle walnuts over chicken, pressing gently to adhere. Roast in the top of the oven for 8-10 min, until chicken is cooked through.**
- To bowl of dressing, add sweet potato and spinach. Toss to coat.
- Divide chicken and salad between plates.
- Sprinkle feta over salad.
If you've opted to get chicken thighs, season and cook in the same way the recipe instructs you to season and cook chicken breasts, omitting step to butterfly.
