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Spiced Chicken Thighs with Sweet Thai Brussels Sprouts

Cumin dry-rubbed chicken thighs seared until golden and crispy served with caraway and sweet Thai chili sauce and rice.
Difficulty: Easy
Time: 30-35 min
This dish is Gluten-Free
Calories: 583 Fat: 8g Carbs: 82g Protein: 45g

Juicy chicken thighs bring hearty flavor to this sassy Asian dish.  Roasted in the oven, Brussels sprouts pick up a rich, nutty dimension that’s complemented by the from-scratch, sweet Thai sauce.

Ingredients
Brussels sprouts
Cilantro
Shallot
Sweet Thai sauce
Caraway seeds
Sushi rice
Cumin
Lime
Chicken thighs

Cooking terms for this recipe

Deglaze To dissolve the small particles remaining in a pan by adding liquid and heating.
Simmer To stew gently below or just at boiling point.
Toast To lightly heat grains in a sauté pan or pot until they are lightly toasted and aromatic.

What you need

Foil-lined baking sheet

Medium pot with lid

Medium sauté pan

Cooking Instructions

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Step 1: COOK RICE

Read through entire recipe before getting started. Add rice and 11⁄2 cups water to medium pot. Cover, bring to a boil, reduce to a simmer; cook for 15-20 min until water has been absorbed and rice is soft. While rice is cooking, start your mise en place (Step #2).

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Step 2: MISE EN PLACE

Preheat oven to 425ºF. Wash and dry all produce. Quarter Brussels sprouts. Peel and mince shallot. Leave cilantro whole. Cut lime in half and juice. Remove chicken from package; rinse and pat dry.

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Step 3: ROAST BRUSSELS SPROUTS

Spread Brussels sprouts on foil-lined baking sheet. Drizzle with 2 Tbsp. oil, toss and place in oven, roast for 20-25 min.

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Step 4: SEASON & SEAR CHICKEN

Place chicken thighs, 1 tsp. oil, cumin, and a pinch of salt and pepper in a medium mixing bow; toss to coat. Heat 1 Tbsp. oil over medium sauté pan over medium heat. When hot, add thighs to pan; sear on each side for 5-6 min until golden, crispy, and cooked through. Remove chicken from pan and cut into ½” wide strips widthwise. The USDA recommends cooking poultry to an internal temperature of 165ºF.

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Step 5: SAUCE THE SPROUTS

In the pan used for chicken, still over medium heat, add caraway seeds stir and toast for 1 min. Add 1 tsp. oil and shallots, sauté for 1-2 min. Deglaze pan with sweet Thai sauce and 1 Tbsp. lime juice. Add whole cilantro and roasted Brussels sprouts; stir to coat sprouts well.

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Step 6: PLATE YOUR DISH

Divide rice between two bowls. Top with Brussels sprouts and chopped chicken. Drizzle with any sauce leftover in pan. Enjoy!