Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Pork Chorizo, Potato & Fig Bake
with Almonds & Lemon Mayo
35 MIN
2 Servings
From the Test Kitchen
Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. This hearty bake combines tender potatoes, bell pepper, sweet figs, and rich chorizo, which all comes together under a drizzle of preserved lemon mayo.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories750 Cals (est.)
View Full Nutrition
Download
Please 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.
fresh
ingredients
Title
-
10 oz Pork Chorizo
-
¾ lb Potatoes
-
1 Bell Pepper
-
1 bunch Parsley
-
2 Dried Turkish Figs
-
¼ cup Mayonnaise
-
1 tsp Preserved Lemon Purée
- 2 Tbsps Sliced Roasted Almonds
-
½ oz Sweety Drop Peppers
time-saving
tips & techniques
step-by-step
instructions
1
Start the bake
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Transfer to a medium baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 14 minutes. Leaving the oven on, remove from the oven.
2
Prepare the remaining ingredients
Meanwhile, roughly chop the figs; place in a bowl and cover with hot water. Set aside to rehydrate at least 10 minutes. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then large dice. Roughly chop the parsley leaves and stems.
3
Finish the bake
To the baking dish of partially baked potatoes, add the diced bell pepper, rehydrated figs (draining before adding), and chorizo (tearing into bite-sized pieces before adding) in an even layer. Drizzle with olive oil; season with salt and pepper. Bake 14 to 16 minutes, or until the chorizo is browned and cooked through. Remove from the oven and let stand at least 2 minutes before serving.
4
Make the lemon mayo & serve your dish
Meanwhile, in a bowl, combine the mayonnaise, lemon purée, and 1 tablespoon of water; season with salt and pepper. Serve the finished bake topped with the lemon mayo, almonds, sweety drop peppers, and chopped parsley. Enjoy!
1
Start the bake
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Transfer to a medium baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 14 minutes. Leaving the oven on, remove from the oven.
2
Prepare the remaining ingredients
Meanwhile, roughly chop the figs; place in a bowl and cover with hot water. Set aside to rehydrate at least 10 minutes. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then large dice. Roughly chop the parsley leaves and stems.
3
Finish the bake
To the baking dish of partially baked potatoes, add the diced bell pepper, rehydrated figs (draining before adding), and chorizo (tearing into bite-sized pieces before adding) in an even layer. Drizzle with olive oil; season with salt and pepper. Bake 14 to 16 minutes, or until the chorizo is browned and cooked through. Remove from the oven and let stand at least 2 minutes before serving.
4
Make the lemon mayo & serve your dish
Meanwhile, in a bowl, combine the mayonnaise, lemon purée, and 1 tablespoon of water; season with salt and pepper. Serve the finished bake topped with the lemon mayo, almonds, sweety drop peppers, and chopped parsley. Enjoy!
Tips from Home Chefs