Sour Cherry-Glazed Chicken Thighs

with Broccoli & Mashed Sweet Potatoes

30 MIN

2 Servings

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From the Test Kitchen

These juicy chicken thighs get a delightfully tangy upgrade with a seasonal favorite, sour cherry, whose flavor also cuts through the richness of buttery mashed sweet potatoes. Broccoli sautéed with a bit of scallion rounds out the dish.

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Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

¾ lb Boneless, Skinless Chicken Thighs
¾ lb Boneless, Skinless Chicken Thighs
½ lb Broccoli
1 lb Sweet Potatoes
2 Scallions
1 Tbsp Sour Cherry Spread
2 Tbsps Soy Glaze
1 Tbsp Rice Vinegar
2 Tbsps Butter

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the glaze:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and medium dice the sweet potatoes. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a medium bowl, combine the cherry spread, vinegar, soy glaze, and 1/4 cup of water.

2 Cook & mash the sweet potatoes:

Add the diced sweet potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

3 Cook the broccoli:

While the sweet potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli florets and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with aluminum foil and cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a plate. Cover with the aluminum foil to keep warm. Wipe out the pan.

4 Cook & glaze the chicken:

While the sweet potatoes continue to cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes on the first side, or until browned. Flip and cook 5 minutes. Add the glaze. Continue to cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until the glaze is thickened and the chicken is cooked through. Turn off the heat.

5 Serve your dish:

Serve the glazed chicken with the mashed sweet potatoes and cooked broccoli. Top the chicken with any remaining glaze from the pan. Garnish with the sliced green tops of the scallions. Enjoy!