ProWare's Spanish Chicken and Brussel Sprouts

What’s in my veg box? – Brussel Sprouts

  • 29th November 2013
  • Recipes
  • 2 Comments
  • Proware

About a month or so ago I discovered Beanies , a local Wholefoods store in Sheffield. We were looking for unique pumpkins to carve for our Halloween competition and they had a wide variety of squashes and pumpkins in store. When picking them up I fell in love with the store, it reminded me of my hometown Victoria BC, slightly hippy, health minded and natural. It was at this point I decided to try having one of their locally sourced and organic vegboxes delivered every other week. Since then I’ve had my fair share of squash, leafy greens, onions etc delivered to my door however last week I was delighted and slightly intimidated to see the massive brussel sprout stalk with leaves arrive one morning. I’ve had plenty of brussel sprouts over the years, but what would I do with the whole thing, stalk and leaves included?

prepbrussel

I set to researching on the internet and found out both are edible and come highly recommended. I’ve had brussel sprouts with bacon before however how would it fair with chorizo? Surely, it would work, I’ve substituted chorizo for bacon in carbonara many times so why not give it a whirl!

ProWare's Brussel Sprout Bake

Inspired by Hairy Bikers Spanish Chicken Bake  I thought why not do the brussel sprouts and leaves in a similar way to the roast veg? I pan fried the brussel sprouts rather than oven baking them and add a pinch of chili powder to the chicken for a bit of a kick and I was delighted with the results. See my recipe below.

ProWare's Brussel Sprout Bake

As the brussel sprouts are Yorkshire grown I am submitting this to Elizabeth’s Kitchen Diaries for her monthly shop local blogging challenge, which promotes the use of local foods.

Written by Corin

 

ShopLocal

Spanish Chicken and Brussel Sprout Bake

Serves: 3
Prep time: 20-30 minutes
Cooking time:40 minutes

 Ingredients

For the Brussel Sprouts:

  • 300-350g brussel sprouts, outside leaves removed and sliced in half
  • 1 small onion, sliced
  • 120g chorizo, cut in half then thinly sliced
  • 130g leaves of brussel sprouts shredded (can substitute cabbage or leafy greens)
  • 2 garlic cloves, finely sliced
  • Salt and pepper for seasoning
  • Pinch of smoked paprika
  • 1 lemon, zest and juice
  • 2 knobs of butter

For the Chicken:

  • 3 chicken thighs
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • pinch of chilli powder
  • Salt and pepper for seasoning
  • Olive oil

Equipment

Cooking Method

For the Chicken:

  1. Preheat oven to 200°C.
  2. Season the chicken generously with salt and freshly ground pepper.
  3. Mix together the oregano, smoked paprika and pinch of chilli powder (if desired).
  4. Using your hands rub the spice mixture all over the chicken thighs.
  5. Spread olive oil on the baking tray in order to stop the chicken from sticking to it and place chicken on the tray and then in the oven.
  6. After 10 minutes start the chorizo for the brussel sprouts.
  7. After the chicken has been in the oven for 20 minutes take it out and spoon the juices and olive oil from the baking try over the chicken with a spoon.
  8. Put the chicken back in the oven for a further 20 minutes.
  9. Remove the chicken from the oven and serve on top of brussel sprouts.

 

For the Brussel Sprouts:

  1. Put the sliced chorizo in the frying pan over a medium heat. Fry until the oils are released and then add the sliced onion.
  2. Cook the onion and chorizo for about 5 minutes or until the chorizo is slightly browned and the onions have softened.
  3. At this point, add the sliced garlic and cook for another minute.
  4. Add a pinch or two of smoked paprika then add the brussel sprouts.
  5. Cook for a further 5-10 minutes or until the brussel sprouts start to brown slightly and have nearly been cooked through.
  6. Add the brussel sprout leaves and the butter and stir thoroughly in the pan.
  7. Cook for another 5 minutes stirring frequently to avoid burning.
  8. Turn the heat down to low and add half the juice of a lemon and the lemon zest and season with salt and pepper then mix thoroughly and then turn off heat.
  9. Place onto serving dishes and top each plate with a piece of chicken.

 

 

ProWare's Brussel Sprout Bake

 

 

Proware

  1. Elizabeth left a comment on 2nd January 2014 at 10:58 am

    This dish sounds mouthwatering! I can’t wait to try it next time a stalk of sprouts arrives in my veg box. I have to confess to never having tried using the leaves – I always have chucked them out before (such waste!). Thank you for sharing with Shop Local! All the best for 2014

    • ProWare left a comment on 8th January 2014 at 10:00 am

      Thank you Elizabeth. It was the first time for me too 🙂 It’s such a shame most grocery stores discard the leaves before the brussel sprouts even reach the shelves!

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