Hot Honey Chicken with Curried Sweet Potato Salad
Good to Make Ahead

Hot Honey Chicken

with Curried Sweet Potato Salad

Group Created with Sketch. 35 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 610 Cals/serving
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This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. To accompany our irresistibly spicy-sweet chicken, we’re whipping up a bold side of sweet potatoes tossed with vibrant yellow curry paste and currants.

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fresh
ingredients
Hot Honey Chicken with Curried Sweet Potato Salad
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1½ lbs Sweet Potatoes
  • 6 oz Carrots
  • ½ lb Red Cabbage
  • 1 Lime
  • 1 Tbsp Yellow Curry Paste
  • 2 Tbsps Maple Syrup
  • 2 Tbsps Honey
  • 2 Tbsps Crème Fraîche
  • 2 Tbsps Dried Currants
  • ¼ cup Mayonnaise
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¼ tsp Crushed Red Pepper Flakes
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & make the hot honey:
1 Prepare the ingredients & make the hot honey:

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and medium dice the sweet potatoes. Peel the carrots and grate on the large side of a box grater. Cut out and discard the core of the cabbage; thinly slice the leaves. Combine in a bowl. Halve the lime crosswise; squeeze the juice into a bowl. In a separate bowl, combine the honey (kneading the packet before opening), 1/2 teaspoon of warm water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. 

Cook the sweet potatoes:
2 Cook the sweet potatoes:

Add the diced sweet potatoes to the pot of boiling water. Cook 15 to 17 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.

Make the slaw:
3 Make the slaw:

While the sweet potatoes cook, whisk the mayonnaise and 1 tablespoon of olive oil into the bowl of lime juice until smooth; season with salt and pepper. Add the lime mayo to the bowl of prepared carrots and cabbage; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the chicken:
4 Cook the chicken:

While the slaw marinates, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.

* An instant-read thermometer should register 165°F for chicken.

Make the sweet potato salad & serve your dish:
5 Make the sweet potato salad & serve your dish:

While the chicken cooks, in a large bowl, whisk together the maple syrup, crème fraîche, a drizzle of olive oil, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Add the currants and cooked sweet potatoes; gently toss to coat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the sweet potato salad and slaw. Drizzle the chicken with the hot honey. Enjoy! 

Make ahead modifications:
6 Make ahead modifications:

Prepare as directed. Transfer the slaw and hot honey to separate airtight containers; cover and refrigerate. Transfer the sweet potato salad and sliced chicken to a separate airtight container. Cool, uncovered, then cover and refrigerate. Serve as directed. Enjoy!

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Prepare the ingredients & make the hot honey:
1 Prepare the ingredients & make the hot honey:

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and medium dice the sweet potatoes. Peel the carrots and grate on the large side of a box grater. Cut out and discard the core of the cabbage; thinly slice the leaves. Combine in a bowl. Halve the lime crosswise; squeeze the juice into a bowl. In a separate bowl, combine the honey (kneading the packet before opening), 1/2 teaspoon of warm water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. 

2 Cook the sweet potatoes:

Add the diced sweet potatoes to the pot of boiling water. Cook 15 to 17 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.

Cook the sweet potatoes:
Make the slaw:
3 Make the slaw:

While the sweet potatoes cook, whisk the mayonnaise and 1 tablespoon of olive oil into the bowl of lime juice until smooth; season with salt and pepper. Add the lime mayo to the bowl of prepared carrots and cabbage; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

4 Cook the chicken:

While the slaw marinates, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.

* An instant-read thermometer should register 165°F for chicken.

Cook the chicken:
Make the sweet potato salad & serve your dish:
5 Make the sweet potato salad & serve your dish:

While the chicken cooks, in a large bowl, whisk together the maple syrup, crème fraîche, a drizzle of olive oil, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Add the currants and cooked sweet potatoes; gently toss to coat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the sweet potato salad and slaw. Drizzle the chicken with the hot honey. Enjoy! 

6 Make ahead modifications:

Prepare as directed. Transfer the slaw and hot honey to separate airtight containers; cover and refrigerate. Transfer the sweet potato salad and sliced chicken to a separate airtight container. Cool, uncovered, then cover and refrigerate. Serve as directed. Enjoy!

Make ahead modifications: