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Cherry Ancho Chicken

Cherry Ancho Chicken

with Roasted Carrots & Scallion Rice

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Our chefs are always brainstorming ways to make “chicken for dinner” a little more awesome. The delicious twist this week: a dynamic pan sauce with cherry jam, ancho chili powder, rich demi-glace, and a squeeze of lemon juice. Sweet and savory is the name of the game here, with the sides being no exception. Roasted carrots tossed with lemon zest and scallion-studded rice pair perfectly with the smoky-sweet chicken. Get ready for a flavor explosion.

Tags:Calorie Smart
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Carrots

1 unit

Lemon

10 ounce

Chicken Cutlets

2 tablespoon

Cherry Jam

2 unit

Scallions

½ cup

Jasmine Rice

1 teaspoon

Ancho Chili Powder

1 unit

Chicken Demi-Glace

(ContainsMilk)

Not included in your delivery

2 teaspoon

Vegetable Oil

2 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat28 g
Saturated Fat11 g
Carbohydrate81 g
Sugar26 g
Dietary Fiber8 g
Protein34 g
Cholesterol140 mg
Sodium590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Zester
Baking Sheet
Medium Pot
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

2

• Toss carrots on a baking sheet with a large drizzle of olive oil and season generously with salt and pepper. • Roast on top rack until carrots are golden brown and tender, 25-30 minutes.

3

• Meanwhile, melt 1 TBSP butter in a medium pot over medium-high heat. Add half the scallion whites; cook until softened, 1 minute. • Add ¾ cup water and a big pinch of salt. Bring to a boil, then stir in rice. Cover, reduce heat to low, and cook until tender, 15-18 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Melt 2 TBSP butter. Add 1½ cups water.

4

• While rice cooks, pat chicken* dry with paper towels; season with salt and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer chicken to a plate. Wipe out pan.

5

• Heat same pan over medium heat. Add 1 TBSP butter, remaining scallion whites, and chili powder to taste (start with ¼ tsp and add more from there if you like things spicy). Cook for 1 minute. • Stir in demi-glace, jam, and ¼ cup water. Bring to a simmer; cook, stirring, until slightly thickened, 2-3 minutes. • Squeeze in juice from 1 lemon wedge. Turn off heat. • 4 SERVINGS: Use 1/3 cup water.

6

• Toss roasted carrots with lemon zest. • Fluff rice with a fork; stir in half the scallion greens and season with salt and pepper. • Divide rice, carrots, and chicken between plates. Spoon sauce over chicken. Sprinkle with remaining scallion greens. Serve with remaining lemon wedges on the side.vvv