Mold Detox Friendly Spicy Brussels Sprouts with Chicken
Crispy-skinned chicken thighs and caramelized Brussels sprouts come together in one skillet for a dinner that feels indulgent but works hard for your body at the same time. The spice rub — turmeric, ginger, smoked paprika, and red pepper flakes — does double duty, building serious depth of flavor while leaning on ingredients that are staples of a clean, anti-inflammatory approach to eating. Brussels sprouts are a powerhouse cruciferous vegetable that supports the body's natural detox pathways, and getting them deeply browned in a hot skillet transforms them from something you tolerate into something you genuinely crave. A splash of low-sodium chicken broth deglazes all those golden bits from the pan, and a finishing squeeze of fresh lemon juice brightens everything right before serving. The whole thing goes from stovetop to oven in one pan, which means less cleanup and more time actually enjoying a meal that serves four without any shortcuts or questionable pantry additions. Fresh parsley and lemon wedges at the end are optional but highly recommended — they add a pop of color and a clean, herby lift that makes the dish feel restaurant-worthy.
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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
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- ½ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- 1 tsp fine sea salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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 flakesIngredient note
Dried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- 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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