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Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. On a paper towel-lined cutting board, large dice the potatoes. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a bowl, whisk together the miso paste, cream (shaking the bottle before opening), mascarpone, and 1/4 cup of water. To make the glaze, in a separate bowl, combine the soy glaze, mirin, and 1/4 cup of water.
Place the diced potatoes on a sheet pan. Drizzle with the sesame oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until tender when pierced with a fork. Remove from the oven.
Meanwhile, in a large pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add the creamy miso mixture (carefully, as the liquid may splatter). Cook, stirring occasionally, 4 to 6 minutes, or until the liquid is thickened and the kale is thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired. Cover to keep warm.
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 4 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 2 to 3 minutes, or until the chicken is coated and cooked through.* Turn off the heat. Serve the cooked chicken (including any glaze from the pan) with the roasted potatoes and miso kale. Garnish the chicken with the sesame seeds. Enjoy!
* An instant-read thermometer should register 165°F.
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. On a paper towel-lined cutting board, large dice the potatoes. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a bowl, whisk together the miso paste, cream (shaking the bottle before opening), mascarpone, and 1/4 cup of water. To make the glaze, in a separate bowl, combine the soy glaze, mirin, and 1/4 cup of water.
Place the diced potatoes on a sheet pan. Drizzle with the sesame oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until tender when pierced with a fork. Remove from the oven.
Meanwhile, in a large pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add the creamy miso mixture (carefully, as the liquid may splatter). Cook, stirring occasionally, 4 to 6 minutes, or until the liquid is thickened and the kale is thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired. Cover to keep warm.
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 4 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 2 to 3 minutes, or until the chicken is coated and cooked through.* Turn off the heat. Serve the cooked chicken (including any glaze from the pan) with the roasted potatoes and miso kale. Garnish the chicken with the sesame seeds. Enjoy!
* An instant-read thermometer should register 165°F.
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