Spicy Lemon Chicken With Brussels Sprouts Food

SHEET-PAN LEMONY CHICKEN WITH BRUSSELS SPROUTS

Steps:

• Heat the oven to 450 degrees, set one rack 6 inches from the broiler and place another rack in the lower third of the oven. In a large bowl, combine the butter, zest of both lemons, half the parsley and 1 teaspoon salt. Rub 1 teaspoon oil on a sheet pan. Pat the chicken dry, then transfer to the sheet pan and season well with salt and pepper. Reserve about 1 teaspoon of the compound butter in the bowl, then rub the rest all over the chicken and under the skin by lifting it up, pushing a tiny amount of compound butter underneath, then pressing on top. Arrange the chicken pieces skin-side up.
• Add the brussels sprouts, onion wedges, lemon rounds, red-pepper flakes and the remaining 3 tablespoons olive oil to the bowl with the compound butter; toss to coat. Season with salt and pepper. Arrange the brussels sprouts mixture around the chicken, placing some lemon rounds on top of the vegetables.
• Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway through, until the chicken is crispy, the chicken juices run clear when the meat is pierced with a fork, and the brussels sprouts are browned and crunchy. If the chicken skin is not as crispy as you'd like, transfer the vegetables to a serving platter, then place the chicken under the broiler for 1 to 3 minutes. Transfer the chicken to the serving platter.
• Squeeze one of the lemon halves over the chicken and vegetables and cut the remaining lemon half into quarters. Garnish the chicken and vegetables with the cheese and the remaining parsley, and serve with the lemon wedges.

SPICY SHRIMP AND BRUSSELS SPROUT STIR-FRY

Steps:

• In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high. In 2 batches, saute brussels sprouts until tender, 5 minutes total; season with salt and pepper. Transfer to a platter. Add bean sprouts to pan and cook until heated through, 1 minute; add to platter.
• Wipe out pan, add remaining tablespoon vegetable oil, and return to heat. Add garlic, chile, and scallion whites and cook until fragrant, 30 seconds. Add shrimp, season with salt and pepper, and saute until opaque throughout, about 4 minutes. Add to platter, drizzle with sesame oil, top with scallion greens, and toss. Serve with lime wedges.

ONE-PAN CRISPY CHICKEN LEGS AND BRUSSELS SPROUTS

Steps:

• Preheat your oven to 425 degrees.
• Wash, prep, de-stem and halve all of your Brussels sprouts.
• Toss them in a bowl with your olive oil and a pinch or two of salt, pepper and granulated garlic. Season to your taste.
• Wash your chicken legs and pat them dry.
• Liberally season both sides of your legs with salt, pepper and granulated garlic. Set aside.
• Heat up your coconut oil in your cast iron skillet until hot. To test, flick a drop of water into the oil. It should hiss and sizzle.
• Once your oil is heated up, add your chicken legs to the pan face down.
• Allow them to sit there and get crispy. This will take several minutes. Don't move them, even if you are tempted. Mine crisped up in 6-8 minutes.
• Once the first side is crispy, flip your chicken legs over and crisp up the other side.
• When both sides of the chicken are crisped up, add in your Brussels sprouts to the pan along with your chicken broth and lemon juice. Stir.
• Place your pan in the oven and bake for 30 minutes or until the chicken is cooked through and the juices run clear.
• Garnish with some freshly grated Pecornio or Parmesan cheese and serve.

BRUSSELS SPROUTS WITH GARLIC AND LEMON

Steps:

• In a saucepan over a medium setting, heat the oil, then add garlic & cook about 30 seconds, or until fragrant, then reduce heat to low & add Brussels sprout leaves & cores.
• Cook, stirring often, for about 10 minutes, or until Brussels sprouts soften & just start to brown.
• Add 2 tablespoons of water, then cover & cook another 5 minutes or until cores are tender.
• Season with lemon pepper, (salt, if using) & the lemon zest., before serving.

SPICY BRUSSELS SPROUTS

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the Brussels sprouts, and season with garlic, cayenne pepper, and red pepper flakes. Recover, and steam to your desired degree of tenderness, about 30 minutes for very tender.
• Remove the Brussels sprouts from the steamer and place into a bowl. Add the green onions, mustard, and lemon juice. Season to taste with salt and pepper. Toss until evenly coated.