Fig-Maple Chicken Thighs
with Broccoli and Garlicky Roasted Potatoes- Mustard
- Milk
- Sesame
- Soy
- Fish
- Egg
- Mustard
- Wheat
- Sulphites
- Gluten
- Milk
- Crustaceans
- Tree nuts
- May contain traces of allergens
- Triticale
- Peanuts
Le porc et le glaçage sucré forment un duo inséparable. Ce soir, faites poêler le filet de porc juteux, enveloppé dans une irrésistible sauce aux figues et au sirop d’érable, puis terminez la cuisson au four. Les pommes de terre rôties à l’ail et le brocoli font de ce plat un chef-d’œuvre magnifique, avec un goût à vous combler de bonheur!
Ingredients
270 g
Chicken Thighs
1 tbsp
Maple Syrup
2 tbsp
Fig Spread
(Contains: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts, May contain traces of allergens)
1 unit(s)
Shallot
2 unit(s)
Russet Potato
227 g
Broccoli
2 g
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
1 tbsp
Dijon Mustard
(Contains: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites, May contain traces of allergens, Mustard)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
¼ tsp
Pepper*
2 tbsp
Oil*
0.13 tsp
Salt*
2 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before, starting, preheat oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, cut broccoli into bite-sized pieces.
- Peel, then mince shallot.
- Pat chicken dry with paper towels, then season with salt and pepper.
- Heat a large non-stick pan over medium-high. Add 1 tbsp (2 tbsp) oil.
- When the pan is hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-13 min, until cooked through.**
- Carefully wipe the pan clean.
- In the same pan, melt 1 tbsp (2 tbsp) butter over medium. When the pan is hot, add broccoli and 2 tbsp (4 tbsp) water. Season with salt and pepper, then stir to combine. Cover and cook for 5-6 min, stirring occasionally, until tender.
- Transfer to a medium bowl, then cover to keep warm.
- Carefully wipe the pan clean.
- To the same pan, add 1 tbsp (2 tbsp) butter. Heat over medium-low for 1 min, swirling the pan until melted.
- Add shallots. Cook for 2-3 min, stirring occasionally, until softened.
- Add fig spread, half the maple syrup (use all for 4 servings), Dijon, broth concentrate and 1/4 cup (1/2 cup) water. Cook for 2-3 min, stirring often, until sauce thickens slightly.
- Season with salt and pepper.
- Remove from heat.
- Thinly slice chicken.
- Divide roasted potatoes, broccoli and chicken between plates.
- Spoon fig-maple sauce over chicken.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.
