Pork Chorizo, Potato & Fig Bake

with Lemon Labneh & Almonds

35 MIN

4 Servings

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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 peppers, sweet figs, and rich chorizo, which all comes together under a drizzle of preserved lemon labneh and roasted almonds for satisfying crunch.
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Nutrition

PER SERVING
Calories

520 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Pork Chorizo
1¼ lbs Potatoes
2 Bell Peppers
1 bunch Parsley
4 Dried Turkish Figs
1 tsp Preserved Lemon Purée
¼ cup Sliced Roasted Almonds
1 oz Sweety Drop Peppers
¼ cup Labneh Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 large 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 stems of the bell peppers. 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 peppers, rehydrated figs (draining before adding), and chorizo (tearing into bite-sized pieces before adding) in an even layer. Season with salt and pepper; drizzle with olive oil. 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 labneh & serve your dish

Meanwhile, in a bowl, combine the labneh, lemon purée, and 1 tablespoon of water; season with salt and pepper. Serve the finished bake topped with the lemon labneh, almonds, sweety drop peppers, and chopped parsley. Enjoy!