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Seared Chicken & Sour Cherry Sauce

with Creamy Mashed Sweet Potatoes & Roasted Broccoli

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 560 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

For this meal, you’ll coat chicken thighs with a savory-sweet sauce of soy glaze and sour cherry spread, which balances mashed sweet potatoes finished with a generous spoonful of rich labneh cheese.

Get Cooking
fresh
ingredients
Seared Chicken & Sour Cherry Sauce with Creamy Mashed Sweet Potatoes & Roasted Broccoli
Title
  • 1½ lbs Boneless, Skinless Chicken Thighs
  • 1 lb Broccoli
  • 1½ lbs Sweet Potatoes
  • ½ cup Labneh Cheese
  • 2 Tbsps Butter
  • 1 Tbsp Sour Cherry Spread
  • 3 Tbsps Soy Glaze
  • 2 Tbsps Rice Vinegar
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Peel and medium dice the sweet potatoes. In a bowl, combine the cherry spread, vinegar, soy glaze, and 1/4 cup of water

Roast the broccoli:
2 Roast the broccoli:

Line a sheet pan with foil. Place the broccoli florets on the sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Cook & mash the sweet potatoes:
3 Cook & mash the sweet potatoes:

While the broccoli roasts, add the diced sweet potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the labneh and butter; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Cook the chicken:
4 Cook the chicken:

While the sweet potatoes cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any brown bits (or fond) in the pan, transfer to a plate. 

Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the mashed potatoes and roasted broccoli. Top the chicken with the finished sauce. Enjoy!

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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.

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Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Peel and medium dice the sweet potatoes. In a bowl, combine the cherry spread, vinegar, soy glaze, and 1/4 cup of water

2 Roast the broccoli:

Line a sheet pan with foil. Place the broccoli florets on the sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Roast the broccoli:
Cook & mash the sweet potatoes:
3 Cook & mash the sweet potatoes:

While the broccoli roasts, add the diced sweet potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the labneh and butter; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm. 

4 Cook the chicken:

While the sweet potatoes cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any brown bits (or fond) in the pan, transfer to a plate. 

Cook the chicken:
Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the mashed potatoes and roasted broccoli. Top the chicken with the finished sauce. Enjoy!