Name: Sautéed Chicken Thighs with Brussels Sprouts & Peanut Sauce
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1.361 kg Brussels sprouts; 1.361 kg chicken thighs, boneless skinless; 3 cloves garlic; 1 ½ limes; 3 shallots; black pepper; crushed red pepper; honey; natural peanut butter; salt; soy sauce; virgin coconut oil

Sautéed Chicken Thighs with Brussels Sprouts & Peanut SauceSautéed Chicken Thighs with Brussels Sprouts & Peanut Sauce — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1.361 kg Brussels sprouts

1.361 kg chicken thighs, boneless skinless

3 cloves garlic

1 ½ limes

3 shallots

black pepper

crushed red pepper

honey

natural peanut butter

salt

soy sauce

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Remove the outer layer of leaves from the Brussels sprouts, then trim off and discard the stem ends; quarter the sprouts lengthwise and transfer to a medium bowl.

Preheat a skillet over medium-high heat.

While the skillet heats up, pat the chicken thighs dry with paper towels and place on a plate; season generously with salt and pepper on both sides.

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Carefully place the chicken thighs in the skillet; sear on both sides until golden brown, 2 to 3 minutes per side. Then, reduce the heat to medium and continue to cook until they are cooked through, 3 to 5 minutes total. Once done, transfer to a plate and cover with foil to keep warm. Cook in batches if necessary.

While the chicken cooks, trim off and discard the ends of the shallots; peel and mince the shallots.

Once the chicken has been transferred, add the shallots to the skillet and cook, stirring frequently, until softened, 2 to 3 minutes.

Add the Brussels sprouts to the skillet; cook, stirring frequently, until lightly browned and tender, 4 to 6 minutes. Once done, remove from the heat.

While the sprouts cook, juice the limes and transfer to a medium bowl.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the lime juice.

To the lime juice and garlic, add peanut butter, water, soy sauce, honey, and crushed red pepper; whisk together.

To serve, divide the chicken thighs and Brussels sprouts between dishes; drizzle with the peanut sauce or serve the sauce on the side for dipping. Enjoy!

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