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Tahini Chicken

with Crispy Smashed Potatoes & Snow Pea-Tomato Salad

Mediterranean Diet
Great for Grilling
  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 640 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

To give the potatoes in this bright summer meal a delightfully crispy exterior and creamy interior, we’re boiling them in water, then smashing them to expose more of the potato so they sear to golden perfection in a hot pan.

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Cook & smash the potatoes:
1 Cook & smash the potatoes:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Once the pot of water is boiling, add the diced potatoes; cook 11 to 13 minutes, or until slightly tender when pierced with a fork. Leaving the water boiling, using a slotted spoon or strainer, drain the cooked potatoes. Transfer to a cutting board. Using the flat side of your knife, carefully smash each potato piece once to flatten. 

Prepare the ingredients & make the dressing:
2 Prepare the ingredients & make the dressing:

While the potatoes cook, halve the peas crosswise. Halve the tomatoes; place in a bowl and season with salt and pepper. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a large bowl, combine the vinegar, tahini, 1 tablespoon of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like; season with salt and pepper. Whisk until smooth. Transfer half the dressing to a small bowl and set aside for serving. 

Blanch & shock the peas:
3 Blanch & shock the peas:

Fill a medium bowl with ice water and a pinch of salt; set aside. Add the halved peas to the pot of boiling water; cook, stirring frequently, 2 to 3 minutes, or until bright green. Using a slotted spoon or strainer, immediately transfer to the bowl of ice water and let stand until completely cool. Drain thoroughly; pat dry with paper towels. 

Cook the chicken:
4 Cook the chicken:

STOVE: 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; cook 6 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with aluminum foil to keep warm. GRILL: Pat the chicken dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill 7 to 8 minutes per side, or until browned and cooked through. Transfer to a plate. Cover with aluminum foil to keep warm.

Crisp the potatoes:
5 Crisp the potatoes:

In the same pan (or a large nonstick pan), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of potato sizzles immediately when added, add the smashed potatoes in an even layer. Season with salt and pepper. Cook 4 to 5 minutes per side, or until browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper and top with the cheese

Make the salad & serve your dish:
6 Make the salad & serve your dish:

While the potatoes crisp, to the large bowl of remaining dressing, add the shocked peas, seasoned tomatoes, and sliced radishes. Toss to coat; season with salt and pepper to taste. Served the cooked chicken with the crisped potatoes and salad on the side. Top with the reserved dressing. Enjoy! 

Tips from Home Chefs

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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.

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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Cook & smash the potatoes:
1 Cook & smash the potatoes:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Once the pot of water is boiling, add the diced potatoes; cook 11 to 13 minutes, or until slightly tender when pierced with a fork. Leaving the water boiling, using a slotted spoon or strainer, drain the cooked potatoes. Transfer to a cutting board. Using the flat side of your knife, carefully smash each potato piece once to flatten. 

2 Prepare the ingredients & make the dressing:

While the potatoes cook, halve the peas crosswise. Halve the tomatoes; place in a bowl and season with salt and pepper. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a large bowl, combine the vinegar, tahini, 1 tablespoon of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like; season with salt and pepper. Whisk until smooth. Transfer half the dressing to a small bowl and set aside for serving. 

Prepare the ingredients & make the dressing:
Blanch & shock the peas:
3 Blanch & shock the peas:

Fill a medium bowl with ice water and a pinch of salt; set aside. Add the halved peas to the pot of boiling water; cook, stirring frequently, 2 to 3 minutes, or until bright green. Using a slotted spoon or strainer, immediately transfer to the bowl of ice water and let stand until completely cool. Drain thoroughly; pat dry with paper towels. 

4 Cook the chicken:

STOVE: 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; cook 6 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with aluminum foil to keep warm. GRILL: Pat the chicken dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill 7 to 8 minutes per side, or until browned and cooked through. Transfer to a plate. Cover with aluminum foil to keep warm.

Cook the chicken:
Crisp the potatoes:
5 Crisp the potatoes:

In the same pan (or a large nonstick pan), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of potato sizzles immediately when added, add the smashed potatoes in an even layer. Season with salt and pepper. Cook 4 to 5 minutes per side, or until browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper and top with the cheese

6 Make the salad & serve your dish:

While the potatoes crisp, to the large bowl of remaining dressing, add the shocked peas, seasoned tomatoes, and sliced radishes. Toss to coat; season with salt and pepper to taste. Served the cooked chicken with the crisped potatoes and salad on the side. Top with the reserved dressing. Enjoy! 

Make the salad & serve your dish: