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For four weeks, Blue Apron is delighted to partner with Edouardo Jordan, Seattle-based chef and restaurant owner, whose mission is to nourish the community with Southern-focused dishes and education through culinary history. This colorful dish features chicken roasted under a rich coating of creamy, Southern-spiced peanut butter spread—perfectly accompanied by a bright, herbaceous pasta salad.
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Place an oven rack in the center of the oven; preheat to 450°F.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. Cut off and discard the stems of the peppers; remove the cores and small dice. Place in a bowl; add half the vinegar. Season with salt and pepper and stir to combine. Peel and roughly chop 2 cloves of garlic.In a bowl, whisk together the peanut butter spread, mayonnaise, spice blend, and remaining vinegar.
Line a sheet pan with foil; lightly oil the foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place the seasoned chicken on one side of the sheet pan. Transfer half the sauce to a separate bowl and set aside. Evenly top the chicken with the remaining sauce. Roast 10 minutes. Leaving the oven on, remove from the oven.
Meanwhile, cut off and discard any stem ends from the green beans. Place the prepared green beans and shishito peppers in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Carefully transfer the seasoned green beans and shishito peppers to the other side of the sheet pan of partially roasted chicken. Arrange in an even layer. Roast 9 to 11 minutes, or until the vegetables are softened and the chicken is cooked through.*
*An instant-read thermometer should register 165°F.
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until tender. Reserving the pot, drain thoroughly. Rinse under cold water. Transfer to the bowl of marinated peppers. Add the cilantro sauce; stir to combine. Taste, then season with salt and pepper if desired.
In the same pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a large bowl.
Carefully transfer the roasted vegetables to the bowl of garlic oil; toss to coat. Taste, then season with salt and pepper if desiredServe the roasted chicken with the pasta salad and finished vegetables. Top the chicken with the remaining sauce. Enjoy!
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