Sweet & Smoky Chicken
with Chili Roasted Carrots, Mashed Potatoes & Cherry Sauce
If you’re craving something that’s good and hearty, this recipe has got you covered. Pork filet is rubbed with cinnamon and smoked paprika, which brings a layer of warm aromatics to the meat. It’s then roasted and drizzled in a cherry jam sauce that adds sweetness to all that savory. The mashed potatoes on the side stay creamy and classic, but there are also tender roasted carrots with a sprinkle of chili flakes for a pop of heat.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
5 teaspoon
White Wine Vinegar
12 ounce
Carrots
12 ounce
Potatoes
10 ounce
Chicken Cutlets
1 teaspoon
Chili Flakes
2 unit
Cherry Jam
1.5 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Cinnamon
1 teaspoon
Smoked Paprika
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Peel and cut carrots on a diagonal into 1⁄2-inch pieces.
Once carrots have roasted 5 minutes, swap in chicken for pork. Roast until chicken is cooked through, 15-18 minutes more. Once carrots have roasted 8 minutes, swap in beef* for pork. Roast until beef is cooked to desired doneness, 12-15 minutes more.
• Dice potatoes into 1⁄2-inch pieces; place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve 1⁄2 cup potato cooking liquid, then drain and return potatoes to pot. • Keep covered off heat until ready to mash.
• Meanwhile, toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread across entire sheet.) • Roast on middle rack for 5 minutes (you’ll add more to the sheet then).
• Pat pork* dry with paper towels. Rub with a large drizzle of olive oil; season with salt and pepper. • In a small microwave-safe bowl, combine paprika and cinnamon. Rub 13⁄4 tsp spice mixture (31⁄2 tsp for 4 servings) over pork. (Reserve remaining spice mixture for the next step.) • Once carrots have roasted 5 minutes, remove sheet from oven. Carefully place pork on empty side. (For 4, add pork to a second sheet and roast on top rack.) • Roast until pork is cooked through, 18-20 minutes more. Transfer to a cutting board.
• While pork roasts, add jam and 1 tsp vinegar (11⁄2 tsp for 4 servings) to bowl with reserved spice mixture; stir to combine. (Be sure to measure the vinegar—we sent more!) Microwave until warm, 30-60 seconds. • Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
• Mash drained potatoes with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. • Season with salt and pepper.
• Slice pork crosswise. • Toss carrots with a pinch of chili flakes to taste. • Divide pork, mashed potatoes, and carrots between plates. Drizzle sauce over pork and serve.
Slice chicken crosswise or slice beef against the grain.
Chicken is fully cooked when internal temperature reaches 165°.
