Vadouvan Chicken & Saffron Potatoes with Garlic Yogurt & Tomato-Prune Sauce

Vadouvan Chicken & Saffron Potatoes

with Garlic Yogurt & Tomato-Prune Sauce

45 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

For incredible depth of flavor, we’re cooking potatoes with aromatic strands of saffron, then tossing them with sautéed vegetables and a savory-sweet pan sauce of tomatoes, prunes, honey, and more—a bold complement to vadouvan-spiced chicken. A cooling drizzle of garlic yogurt gives delightful contrast to the vibrant flavors of the dish.
10 green SmartPoints® per serving
7 blue SmartPoints® per serving
4 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Get Cooking

Dietary Information

WW Recommended 500 Calories Or Less Mediterranean Diet
  • Nutrition
    PER SERVING
  • Calories
    450 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Vadouvan Chicken & Saffron Potatoes with Garlic Yogurt & Tomato-Prune Sauce
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 14-Ounce Can Whole Peeled Tomatoes
  • 1¼ lbs Golden Or Red Potatoes
  • 2 Zucchini
  • ½ lb Sweet Peppers
  • 2 cloves Garlic
  • 2 Scallions
  • 1 oz Prunes
  • 1 Tbsp Sherry Vinegar
  • ½ cup Plain Nonfat Greek Yogurt
  • 2 tsps Vadouvan Curry Powder
  • 1 pinch Saffron
  • 2 tsps Honey
Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. 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. Medium dice the potatoes. Medium dice the zucchini. Cut off and discard the stems of the peppers; remove the cores. Medium dice. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Roughly chop the prunes. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the chopped garlic, chopped prunes, and sliced white bottoms of the scallions. Drain the tomatoes; place in a bowl. Gently break apart with your hands. In a separate bowl, combine the yogurt and as much of the garlic paste as you’d like. Season with salt and pepper.

Cook the potatoes:
2 Cook the potatoes:

Add the saffron and diced 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. Cover to keep warm.

Cook the vegetables:
3 Cook the vegetables:

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan. 

Cook & slice the chicken:
4 Cook & slice the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the curry powder. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice crosswise.

*An instant-read thermometer should register 165°F.

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

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the prepared prune mixture; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the crushed tomatoes (carefully, as the liquid may splatter), honey (kneading the packet before opening), vinegar, and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the sauce is slightly thickened. Transfer to the bowl of cooked vegetables; add the cooked potatoes. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables and sauce topped with the sliced chicken and garlic yogurt. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. 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. Medium dice the potatoes. Medium dice the zucchini. Cut off and discard the stems of the peppers; remove the cores. Medium dice. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Roughly chop the prunes. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the chopped garlic, chopped prunes, and sliced white bottoms of the scallions. Drain the tomatoes; place in a bowl. Gently break apart with your hands. In a separate bowl, combine the yogurt and as much of the garlic paste as you’d like. Season with salt and pepper.

2 Cook the potatoes:

Add the saffron and diced 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. Cover to keep warm.

Cook the potatoes:
Cook the vegetables:
3 Cook the vegetables:

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan. 

4 Cook & slice the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the curry powder. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice crosswise.

*An instant-read thermometer should register 165°F.

Cook & slice the chicken:
Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the prepared prune mixture; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the crushed tomatoes (carefully, as the liquid may splatter), honey (kneading the packet before opening), vinegar, and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the sauce is slightly thickened. Transfer to the bowl of cooked vegetables; add the cooked potatoes. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables and sauce topped with the sliced chicken and garlic yogurt. Garnish with the sliced green tops of the scallions. Enjoy!

Browse Steps
1 of 5