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Seared Chicken & Sour Cherry Sauce
with Creamy Mashed Sweet Potatoes & Roasted Broccoli
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Time30 min
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Servings4
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NutritionEst. 560 calories
DownloadPlease 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.
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—a soft cheese made by straining and salting yogurt. A simple side of roasted broccoli ties together this hearty meal.
fresh
ingredients
Title
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1½ lbs Boneless, Skinless Chicken Thighs
- 1 lb Broccoli
- 1½ lbs Sweet Potatoes
- ½ cup Labneh Cheese
- 2 Tbsps Butter
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1 Tbsp Sour Cherry Spread
- 3 Tbsps Soy Glaze
- 2 Tbsps Rice Vinegar
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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 the broccoli 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 foil. 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.
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.
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!
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 the broccoli 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 foil. 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.
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.
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!
Tips from Home Chefs
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