Coconut-Crusted Chicken & Apricot Sauce

In a small bowl, combine chipotle puree and one packet of sour cream (two packets for 4 servings). Set aside for serving.

In a separate small bowl, combine jam, mustard, and ½ TBSP water. Set aside for serving.

Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. Place on a plate and spread tops of chicken with half of the sour cream. Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). Once potatoes have roasted 5 minutes, remove from oven.Carefully place chicken, coated sides up, on empty side. Place on middle rack and roast until potatoes are tender and chicken is golden and cooked through, 15-20 minutes more.

In a third small bowl, combine panko, shredded coconut, 1 TBSP olive oil (2 TBSP for 4 servings), salt, and pepper. Set aside until next step.

Toss potatoes on one side of a baking sheet with a large drizzle of oil, half the Fry Seasoning (all for 4), salt, and pepper. (For 4, spread potatoes out across entire sheet.)

Roast on middle rack for 5 minutes (you’ll add the chicken then).

Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper.

Spread tops of chicken with half the remaining sour cream. Mound with panko mixture, pressing firmly to adhere.

Once potatoes have roasted 5 minutes, remove baking sheet from oven. Carefully place chicken, coated sides up, on empty side of sheet. Return to middle rack; roast until potatoes are tender and chicken is golden and cooked through, 15-20 minutes more. (For 4 servings, leave potatoes roasting; add chicken to a second sheet and roast on top rack.)

Meanwhile, in a medium bowl, combine vinegar, remaining sour cream, salt, and pepper.

Add coleslaw mix and scallions; toss until coated. Set aside.