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Apricot Ancho Chicken

Apricot Ancho Chicken

with Roasted Potatoes and a Lemony Salad

Recipe Development TeamUpdated on January 23, 2026

Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!

Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!

Calories

:

580 kcal

Protein

:

39g protein

Difficulty

:

Easy

Allergens:

Milk

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

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

Nutrition Values

/ 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

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Small Bowl

•Large Frying Pan

•Paper Towel

•Large Bowl

Instructions

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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