Vadouvan Chicken & Saffron Potatoes

with Garlic Yogurt & Tomato-Prune Sauce

45 MIN

4 Servings

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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

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Nutrition

PER SERVING
Calories

450 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!