This chicken recipe is a favorite from Simply in Season, a fantastic recipe book with recipes organized by what produce is in season. (If you want to do even more good as you cook seasonally and sustainably, buy it from Ten Thousand Villages, and support another good cause!) The Brussels sprouts recipe is a winner from my aunt, who even got my dad to like them! A rare success!
– 2 tsp butter
– 4 ripe apricots, pitted and halved
– 4 boneless, skinless chicken breasts
– salt and pepper
– olive oil
– 1 tsp ginger root, minced
– 1 green onion or 2 tbsp onion, chopped
– 1/2 cup dry white wine (or substitute with apple juice or water)
– 2 tbsp honey or maple syrup
– 1/2 tsp grated lime peel (or a dash of lemon juice)
1) Melt butter in a frying pan. Place apricots in melted butter, cut side down, and cook over medium heat until light brown, about 5 minutes. Turn and cook several minutes more. Remove to plate.
2) Salt and pepper the chicken on both sides. Add 1 tbsp olive oil (or as needed) to pan, and saute chicken on medium-high heat for 3 minutes, then medium-low heat for 7 more minutes or until no longer pink inside. Remove chicken to plate.
3) Add ginger and onions to frying pan and saute briefly. Return chicken and apricots to pan, and add white wine, honey, and lime peel. Simmer 10 minutes to combine flavors. Serve alone, or over brown rice or cous cous.
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Balsamic Broiled Brussels Sprouts
– about 1 1/2 lb brussels sprouts, halved
– 1/4 cup olive oil
– 1/8 cup balsamic vinegar
– 1 1/2 tsp coarse salt (kosher or sea salt)
– 1/2 tsp ground pepper
1) Preheat oven to 400 degrees.
2) Combine all ingredients in a bowl, and mix until evenly coated.
3) Spread on a a baking sheet (lined with parchment paper if you have it, this makes it easier to clean later!). Pour any dressing remaining in the bowl over the brussels sprouts.
4) Roast for 20-30 minutes. Toss once at about 15 minutes to ensure even cooking. When done, brussels sprouts will be browned and tender, and slightly crispy at the edges.