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Skillet Chicken with Brussels Sprouts and Apples

Home / Recipes / Skillet Chicken with Brussels Sprouts and Apples

and Warm Autumn Couscous

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 Skillet Chicken with Brussels Sprouts and Apples and Warm Autumn Couscous
Recipe for the week of October 14-18, 2024 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
For the Chicken
  • 1 ½ pounds chicken thighs cut into strips
  • 2 teaspoons dried thyme
  • 12 brussels sprouts sliced
  • 1 tablespoon vegetable oil
  • 1 pear sliced
  • ½ red onion sliced
  • 1 garlic clove minced
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons brown sugar
  • ¼ teaspoon Salt
  • Dash black pepper
For the Couscous
  • 1 ½ cups couscous
  • 1 ¼ cups water
  • 1 tablespoon olive oil
  • ½ teaspoon Salt
  • 1 bunch Fresh Parsley chopped
  • 1 bunch green onions chopped
  • ¼ cup Parmesan cheese
For the Honey Balsamic Vinaigrette
  • 1/3 cup olive oil
  • 2 garlic cloves minced
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • ¼ teaspoon Salt
  • ¼ teaspoon black pepper
Masters – Garlic Mashed Cauliflower
  • 1 head cauliflower cut into florets
  • 2 tablespoons butter
  • 2 garlic cloves minced
  • 3 tablespoons milk
  • ¼ cup Parmesan cheese
  • ¼ teaspoon Salt
  • Dash black pepper
  • ½ bunch parsley finely chopped
  • ¼ cup Parmesan cheese
  • ¼ teaspoon Salt
  • Dash black pepper
  • ½ bunch parsley finely chopped
Instructions
For the Chicken
  1. Season chicken thighs with thyme, salt, and black pepper. Cook in vegetable oil in a large pan over medium-high heat until cooked through, 4 to 5 minutes per side; remove from pan and set aside.
  2. Add brussels sprouts, apple, red onion, and garlic to the pan. Cook, tossing, until the brussels sprouts are wilted and onion has softened, 5 to 6 minutes. Stir in balsamic vinegar and brown sugar. Season with salt and black pepper.
For the Couscous
  1. Bring water, olive oil, and salt to a boil in a saucepan. Pour in couscous. Remove from heat and cover for 5 minutes.
  2. Fluff the couscous with a fork, then add to a large bowl. Add the cranberries, parsley, green onions, Parmesan cheese. Toss gently to combine.
  3. Whisk together all the vinaigrette ingredients until emulsified. Pour over couscous and fluff to distribute.
Masters Only
  1. Bring a large pot of salted water to boil. Add the cauliflower florets and turn the heat down to medium. Cook covered for 15 minutes until cauliflower is soft and tender. When the cauliflower is ready, remove from heat and drain.
  2. While the cauliflower is cooking, melt butter in a frying pan over medium heat. Sauté the garlic for about 2 minutes until fragrant and soft. Remove from heat and set aside.
  3. In a bowl, add the cooked cauliflower, sautéed garlic with the butter it was cooked in, milk, Parmesan cheese, salt and pepper. Mash until smooth. Serve hot and sprinkle some fresh parsley.