Pork Chorizo, Potato & Fig Bake with Lemon Mayo & Almonds
Easy Prep & Cleanup

Pork Chorizo, Potato & Fig Bake

with Lemon Mayo & Almonds

35 MIN
4 Servings
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Recipe only available for Friday delivery.
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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, sweet peppers, figs, and rich chorizo, which all comes together under a drizzle of preserved lemon mayo and roasted almonds for satisfying crunch.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Pork Chorizo, Potato & Fig Bake with Lemon Mayo & Almonds
Title
  • 18 oz Pork Chorizo
  • 1¼ lbs Golden Potatoes
  • 1 bunch Parsley
  • 4 Dried Turkish Figs
  • ½ cup Mayonnaise
  • 1 tsp Preserved Lemon Purée
  • ¼ cup Sliced Roasted Almonds
  • 1 oz Sweety Drop Peppers
  • ½ lb Sweet Peppers
Start the bake
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. 

Prepare the remaining ingredients
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 sweet peppers; remove the cores, then large dice. Roughly chop the parsley leaves and stems.

Finish the bake
3 Finish the bake

To the baking dish of partially baked potatoes, add the diced sweet peppers, 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. 

Make the lemon mayo & serve your dish
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

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Start the bake
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 sweet peppers; remove the cores, then large dice. Roughly chop the parsley leaves and stems.

Prepare the remaining ingredients
Finish the bake
3 Finish the bake

To the baking dish of partially baked potatoes, add the diced sweet peppers, 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! 

Make the lemon mayo & serve your dish
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