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Orange-Miso Chicken
with Togarashi Cabbage, Sweet Potatoes, & Black Bean Mayo
35 minWellness at Blue Apron
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2 Servings
- Est. 680 Cals/serving
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DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Vibrant red cabbage is tossed with togarashi—a Japanese blend that includes sesame seeds, hot paprika, and dried orange peel—then roasted on the same sheet pan as our chicken. For layers of savory flavor, we’re coating the chicken with an umami-rich blend of white miso paste and sweet orange marmalade, which is perfect for dipping in a side of creamy black bean mayo.
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fresh
ingredients
Title
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¾ lb Boneless, Skinless Chicken Thighs
- 1 lb Sweet Potatoes
- ½ lb Cabbage
- 2 Tbsps Orange Marmalade
- 1 Tbsp Sweet White Miso Paste
- 2 Tbsps Mayonnaise
- 2 Tbsps Black Bean Sauce
- 1 Tbsp Vegetarian Ponzu Sauce
- 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
tried-and-true
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tips & techniques
step-by-step
instructions
1
Prepare & roast the sweet potatoes:
Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potatoes into 1-inch-wide wedges. Place on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until tender when pierced with a fork. Remove from the oven.
2
Prepare the cabbage:
While the sweet potatoes roast, line a separate sheet pan with foil. Cut out and discard the core of the cabbage; large dice the leaves. Place on the foil. Top with half the togarashi; drizzle with olive oil and toss to coat. Arrange in an even layer on one side of the sheet pan.
3
Roast the chicken & cabbage:
While the sweet potatoes continue to roast, in a bowl, whisk together the miso paste, orange marmalade, and a drizzle of olive oil until combined. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan of seasoned cabbage. Evenly top the chicken with the miso-marmalade mixture. Roast 21 to 23 minutes, or until the cabbage is tender when pierced with a fork and the chicken is cooked through. Remove from the oven. Evenly top the roasted cabbage with the ponzu sauce; toss to coat.
4
Make the dipping sauce & serve your dish:
While the chicken and vegetables roast, in a bowl, combine the mayonnaise and black bean sauce. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the roasted sweet potatoes and finished cabbage. Serve with the dipping sauce on the side. Garnish the chicken and sweet potatoes with a pinch of the remaining togarashi (you will have extra). Enjoy!
1
Prepare & roast the sweet potatoes:
Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potatoes into 1-inch-wide wedges. Place on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until tender when pierced with a fork. Remove from the oven.
2
Prepare the cabbage:
While the sweet potatoes roast, line a separate sheet pan with foil. Cut out and discard the core of the cabbage; large dice the leaves. Place on the foil. Top with half the togarashi; drizzle with olive oil and toss to coat. Arrange in an even layer on one side of the sheet pan.
3
Roast the chicken & cabbage:
While the sweet potatoes continue to roast, in a bowl, whisk together the miso paste, orange marmalade, and a drizzle of olive oil until combined. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan of seasoned cabbage. Evenly top the chicken with the miso-marmalade mixture. Roast 21 to 23 minutes, or until the cabbage is tender when pierced with a fork and the chicken is cooked through. Remove from the oven. Evenly top the roasted cabbage with the ponzu sauce; toss to coat.
4
Make the dipping sauce & serve your dish:
While the chicken and vegetables roast, in a bowl, combine the mayonnaise and black bean sauce. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the roasted sweet potatoes and finished cabbage. Serve with the dipping sauce on the side. Garnish the chicken and sweet potatoes with a pinch of the remaining togarashi (you will have extra). Enjoy!
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