Recipe: Smothered Chicken and Asian Citrus Brussels Sprout Slaw
Aaron and I have been running our way through every southern recipe that we can get our hands on. And the only way to make ourselves feel less guilt about it is to make sure to have a hearty green on the side. So without further ado, I present smothered chicken with Asian citrus brussels sprout slaw.
Ingredients:
Chicken
8 pieces of chicken (dark meat)-thighs, drums or a combo of each
Season salt
Black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup vegetable oil
½ cup onion, chopped fine
2 tablespoons celery, chopped fine
1 teaspoon minced garlic
1 one-ounce pack of Lipton onion soup mix
¾ teaspoon kitchen bouquet
1 tablespoon Better Than Bouillon Chicken Flavor
½ teaspoon cayenne
¾ cups flour
3 cups water
Slaw
2 pounds brussels sprouts, chopped
2 tablespoons ghee or olive oil
2 teaspoons salt
Slaw Sauce
1 tablespoon ghee or coconut oil
1 tablespoon grated ginger
1 small shallot, minced
2 garlic cloves, minced
¼ cup fresh orange juice
3 tablespoons coconut aminos
1 ½ tablespoon rice vinegar
½ teaspoon fish sauce
1 teaspoon sesame oil
Slaw Garnish*
2 scallions, thinly sliced
½ cup minced fresh cilantro
1 ½ tablespoon toasted sesame seeds
*Lo Note: We usually just garnish with cilantro. There’s so much onion flavor in this dish and there’s sesame oil in the sauce. So to add scallions and seeds feels like overkill.
Directions:
Chicken
1. Season the chicken liberally with season salt, black pepper, onion powder and garlic powder.
2. Heat the oil in a large frying pan until it’s shimmering then add the chicken. Cook chicken on both sides until browned (about 5-8minutes on each side). Remove from the pan.
3. Add the onions, celery, and garlic to the pan. Cook until the veggies begin to wilt. Add soup mix, bouquet bouillon and cayenne, mixing constantly. Add the flour and then add the water, ½ cup at a time until all the water is added, and the mix is becoming a gravy. Continue to stir until the roux is smooth.
4. Add chicken back to the pan. Cook until chicken is cooked through.
Slaw
1. Preheat the oven to 400.
2. Finely chop the sprouts or run them though the food processor until they’re down to even shredded pieces. Toss the sprouts with the ghee and salt and arrange on a parchment lined baking sheet, spread thinly and evenly.
3. Cook in the oven for 15-20 minutes, flipping the sprouts every 5 minutes.
4. While the sprouts are in the oven, heat the coconut oil until it’s shimmering. Add the shallots, garlic and ginger, cook until fragrant, about 60 seconds.
5. Add the OJ, coconut aminos, rice vinegar and fish sauce. Cook until well incorporated and heated, about 5 minutes.
6. Remove from the heat and add the sesame oil.
7. Toss with the brussels sprouts and top with garnish.