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.
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
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
Olive Oil
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.
• 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 drizzle of olive oil; season with salt and pepper. • In a small microwave-safe bowl, combine paprika and cinnamon. Sprinkle 13⁄4 tsp spice mixture (31⁄2 tsp for 4 servings) over pork; rub to coat. (Reserve remaining spice mixture.) • Once carrots have roasted 5 minutes, remove sheet from oven. Carefully add pork to empty side. (For 4, leave carrots roasting; 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.
Swap in chicken* for pork; roast until cooked through, 15-18 minutes more.
• 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.
Chicken is fully cooked when internal temperature reaches 165°.
