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.**
Servings Prep Time
4 servings 20minutes
Cook Time
20minutes
Servings Prep Time
4 servings 20minutes
Cook Time
20minutes
Ingredients
For the Chicken
  • 1 ½pounds chicken thighscut into strips
  • 2teaspoons dried thyme
  • 12 brussels sproutssliced
  • 1tablespoon vegetable oil
  • 1 pearsliced
  • ½ red onionsliced
  • 1 garlic cloveminced
  • 2tablespoons balsamic vinegar
  • 2teaspoons brown sugar
  • ¼teaspoon Salt
  • Dash black pepper
For the Couscous
  • 1 ½cups couscous
  • 1 ¼cups water
  • 1tablespoon olive oil
  • ½teaspoon Salt
  • 1 bunch Fresh Parsleychopped
  • 1 bunch green onionschopped
  • ¼cup Parmesan cheese
For the Honey Balsamic Vinaigrette
  • 1/3cup olive oil
  • 2 garlic clovesminced
  • 3tablespoons balsamic vinegar
  • 1tablespoon honey
  • 1tablespoon lemon juice
  • ¼teaspoon Salt
  • ¼teaspoon black pepper
Masters – Garlic Mashed Cauliflower
  • 1 head cauliflowercut into florets
  • 2tablespoons butter
  • 2 garlic clovesminced
  • 3tablespoons milk
  • ¼cup Parmesan cheese
  • ¼teaspoon Salt
  • Dash black pepper
  • ½ bunch parsleyfinely chopped
  • ¼cup Parmesan cheese
  • ¼teaspoon Salt
  • Dash black pepper
  • ½ bunch parsleyfinely 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.