Eosinophilic Esophagitis Friendly Spicy Brussels Sprouts with Chicken
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Learn more →Ingredients
4 servings
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp red pepper flakes
- ½ tsp smoked paprika
- 1 tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp olive oil, divided
For the Brussels sprouts
- 1 ½ lb brussels sprouts, trimmed and halved
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- ¼ cup low-sodium chicken broth
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the chicken thighs dry with paper towels. In a small bowl, combine the turmeric, ground ginger, red pepper flakes, smoked paprika, salt, and black pepper. Rub the spice mixture evenly over both sides of each chicken thigh.
- 2
Heat 1 tbsp of the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 2 minutes, then transfer the chicken to a plate. Pour off all but about 1 tsp of the rendered fat from the skillet.
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