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Apricot Ancho Chicken
Apricot Ancho Chicken

Apricot Ancho Chicken

with Roasted Potatoes and a Lemony Salad

Recipe Development Team
Recipe Development TeamPublished on January 22, 2020
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Want to add tons of restaurant-level flavor to your chicken with almost no effort? Allow us to introduce you to the mighty pan sauce. Here, sweet apricot jam, savory chicken stock, and smoky ancho chili powder mingle with the fond⁠—the crispy bits and drippings left by the chicken⁠—to create a condiment that you’ll want to drizzle over everything. Speaking of, we’re serving up a side of crispy roasted potatoes that wouldn’t say no to some of this smoky sauce.

Allergens:
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active
DifficultyEasy

Ingredients

serving amount

12

Chicken Fillet

2

Apricot Jam

1

Lemon

2

Mixed Greens

1

Ancho Chili Powder

1

Shallot

12

Yukon Gold Potatoes

1

Chicken Stock Concentrate

1

Butter

(Contains: Milk)

Not included in your delivery

2

Olive Oil

½

Sugar

Salt

Pepper

Nutritional information

/ per serving
Energy (kJ)2427 kJ
Energy (kcal)580 kcal
Fat25 g
of which saturates7 g
Carbohydrate51 g
of which sugars17 g
Protein39 g
Salt290 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Small Bowl
•Large Frying Pan
•Paper Towel
•Large Bowl

Cooking Instructions and Tips

Roast Potatoes
1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Toss on a baking sheet with large drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Prep
2

Meanwhile, halve, peel, and thinly slice shallot. Halve lemon. In a small bowl, combine jam, stock concentrate, half the chili powder, and ¼ cup water (⅓ cup for 4 servings).

Pickle Shallot
3

In a second small bowl, combine shallot, juice from lemon halves, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Set aside, stirring occasionally, until ready to serve.

Cook Chicken and Sauce
4

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer to a plate. Add jam mixture to pan and cook until slightly thickened, 2-3 minutes. Remove from heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.

Make Salad
5

In a large bowl, toss together mixed greens, pickled shallot (and pickling liquid), a large drizzle of olive oil, and a pinch of salt and pepper.

Serve
6

Divide potatoes, chicken, and salad between plates. Top chicken with sauce and serve.

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