Blueberry-BBQ Chicken Thighs
with Roasted Potatoes and Spinach Salad
Sometimes the best things in life are unexpected, like this delicious combination of blueberry jam and BBQ sauce. This pairing adds a little something special to this classic chicken dinner, which is completed with roasted potatoes and crunchy spinach salad.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
350 g
Yellow Potato
56 g
Baby Spinach
28 g
Salad Topping Mix
(Contains Soy)
4 tbsp
BBQ Sauce
(Contains Mustard)
2 tbsp
Blueberry Jam
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
BBQ Seasoning
Not included in your delivery
½ tsp
Sugar*
2.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces.Add potatoes, half the BBQ seasoning and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.
Meanwhile, heat a small pot over medium heat.When the pot is hot, add blueberry jam. Cook, stirring constantly, until jam starts to melt, 1-2 min. Add BBQ sauce. Cook, stirring often, until sauce is smooth and jam has fully melted, 1-2 min. Season with salt and pepper, to taste.Remove from heat, then set aside.
Heat a large non-stick pan over medium-high heat.While the pan heats, pat chicken dry with paper towels, then season all over with salt, pepper and remaining BBQ Seasoning.When the pan is hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side. (NOTE: Chicken will finish cooking in step 4.)
Transfer chicken to a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 10-12 min.**Transfer to a cutting board to rest, 3-5 minutes.
When chicken and potatoes are almost done, add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk until sugar dissolves.Add spinach to the bowl with vinaigrette, then toss to coat.
Thinly slice chicken.Divide chicken, potatoes and salad between plates.Spoon blueberry-BBQ sauce over chicken.Sprinkle salad topping mix over salad.
