Sweet & Smoky Chicken
with Chili Roasted Carrots, Mashed Potatoes & Cherry Sauce
- Milk
If you’re craving something that’s good and hearty, this recipe has got you covered. Pork tenderloin is rubbed with cinnamon and smoked paprika, which brings a layer of warm aromatics to the meat. It’s then roasted and drizzled in a cherry jam sauce that adds sweetness to all that savory. The mashed potatoes on the side stay creamy and classic, but there are also tender roasted carrots with a sprinkle of chili flakes for a pop of heat.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 unit
Cherry Jam
12 ounce
Carrot
1 tablespoon
Smoky Cinnamon Paprika Spice
5 teaspoon
White Wine Vinegar
1 teaspoon
Chili Flakes
10 ounce
Chicken Cutlets
5 unit
Potatoes
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Peel and cut carrots on a diagonal into ½-inch pieces.
• Dice potatoes into ½-inch pieces; place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Keep covered off heat until ready to mash.
• Meanwhile, toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread across entire sheet.) Roast on middle rack for 5 minutes. • Pat pork* dry with paper towels. Rub with a large drizzle of olive oil; season generously all over with salt and pepper. Reserve ¼ tsp Cinnamon Paprika Spice in a small microwave-safe bowl; rub pork all over with remaining Cinnamon Paprika Spice. • Once carrots have roasted for 5 minutes, remove sheet from oven. Carefully place pork on empty side of sheet. (For 4 servings, leave carrots roasting; add pork to a second sheet and roast on top rack.) Roast until pork is cooked through and carrots are browned and tender, 18-20 minutes more. • Transfer pork to a cutting board to rest.
Swap in chicken for pork; roast until chicken is cooked through and carrots are browned and tender, 15-18 minutes more.
• While pork roasts, add jam and 1 tsp vinegar (be sure to measure; we sent more) to bowl with reserved Cinnamon Paprika Spice; stir to combine. Microwave until warm, 30-60 seconds. • Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.
• Mash drained potatoes with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
• Slice pork crosswise. • Toss carrots with a pinch of chili flakes to taste. • Divide pork, mashed potatoes, and carrots between plates. Drizzle sauce over pork and serve.
Slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The cherry sauce and smoky-cinnamon spice rub are standout hits, though many felt the combination works better with pork than chicken.
- Ease of prep: Most found the recipe straightforward; the microwave cherry sauce comes together quickly and thickens nicely.
- Suggestions: Watch the cinnamon — many found it overpowering on chicken, so use a lighter hand if you prefer a more balanced rub. A few noted that chicken cutlets cook faster than pork, so check doneness a few minutes early to avoid dryness.
- Leftovers: A few reviewers noted the dish reheated well the next day, making it a solid option for next-day lunches.
- Sides: The chili-roasted carrots and creamy mashed potatoes were widely praised; add garlic or extra sour cream to the potatoes for a richer finish.
Reviews from our home cooks
Loved the flavors with this meal, although we had chicken rather than pork with it. The other thing I did, remembering other meal lessons, is I roasted some garlic with the carrots, chopped up the cloves when they were done, and added them to the mashed potatoes, resulting in a delicious garlicky flavor, as opposed to plain sour cream alone.
Loved the sweet and spicy flavors on the meat mixed with the cherry sauce. I was also surprised at how good red peppers were with the sweetness of roasted carrots.
Can't say enough about how much we liked this dish! Only change we will make in the future is adding some garlic parmesan seasoning to the mashed potatoes. The spice mixture on the chicken and carrots was delicious!
Loved the cinnamon flavor in this dish. Everything balanced everything out in this. The chili flakes with the carrots were a nice level up on them.
Very tasty. Our granddaughter showed up unexpectedly tonight. So we just added some extra chicken and carrots and potato. She cleaned her plate. The cherry jam sauce was amazing. Even on the carrots. Definitely will order again.
We enjoyed this very much. The flavors of the cinnamon and paprika were very good. The cherry sauce was wonderful, it reminded me of mole sauce. What we didn't like was that the chicken was dry and I found out that 30 seconds in the microwave for the cherry sauce was too long for our oven. The sauce boiled over. We will order again.
This was a great dinner! I never thought of Paprika and cinnamon as a blend, but it was great! Also, I do not like anything cherry flavored but the sauce wasn't bad when on the chicken.
I substituted chicken for pork and overcooked it, but the sauce helped save the dish. The carrots were sweet and potatoes tasty and plentiful.
Next time, I would add chili flakes to the cherry sauce for a bit of kick. Enjoyed the chile flakes in the carrots much more than lemon zest from another recipe this week.
Super good! Surprisingly I Lovedddd the jam with the chicken & carrots. Would order again
