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Mango Chicken Thighs with sweet potatoes and Broccoli


De-Boned Chicken Thighs

Sweet Potatoes

Roasted Broccoli

Panko bread Crumbs

Pine nuts


Mango Chutney

Chicken Stock

1.Preheat the oven to 425

2.Sweet Potatoes– Use a sheet pan.

1.Liberally cover sweet potatoes with salt, pepper, and olive oil on a sheet pan and roast for 20 minutes.

2.When potatoes is soft, slightly brown, it is ready to take out of the oven.

3.Blend the squash:

1.Either using a Food Processer OR Blender.

NOTE -  If difficult to blend add water or chicken stock, a tablespoon at a time to loosen up

3.Chicken Thighs – In a non – stick pan or cast iron skillet.

1.Salt and pepper both sides of chicken, then cover in paper towels for 5 minutes or so.

2.Without any oil, place the chicken skin side down in a cold pan and press down firmly with tongs and turn the heat on medium-high.

3.Let the chicken cook for about 5-10 minutes. Take a peek at the skin, it should be golden brown and only the no skin side should look raw.

4.Flip it over in the pan and throw the pan in oven for about 10 minutes.

4.Roasted Broccoli – using a sheet pan.

1.Place the broccoli on a sheet pan and liberally cover with salt, pepper, the garlic, pine nuts, and panko bread crumbs, and olive oil, mix well to combine.

2.Roast in oven for 15 minutes until slightly turning to brown.

5.Mango Chutney – In the same pan that you cooked the Chicken (caution handle will be hot) put the pan back on the burner and turn to medium.  Add the mango chutney and then a few splashes of the chicken stock to deglaze, scraping any bits off bottom of pan with flat spoon or spatula. Season with salt and pepper, let simmer for 3-4 minutes.

*Mango chutney mix – Mango, shallot, thyme, basil, Cumin, Paprika, olive oil, salt, pepper


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