Wednesday, January 04, 2012
butter chicken and roasted Brussels sprouts
Butter chicken begins with chicken. I use boneless skinless breasts, cut up into chunks. I cook them up in my little red pot, using just a bit of vegetable oil. For 4-6 servings I cook about a pound and a half of chicken in two batches. Cooked chicken and the juice that comes out go into a bowl on the side of the stove.
Cook those onions in the butter for about 5 minutes. Meanwhile you can chop up some tomatoes. If you don't have tomatoes you can use some tomato puree or paste. I used three smallish tomatoes.
When you stir it all together it will be thick, then when it heats up, it gets quite liquidy. Never fear, it will thicken. Here's how it looks at first:
While it cooks, you can put some rice on, and also make some yummy roasted Brussels sprouts. Wash and trim as many sprouts as you want to serve. These are good reheated, so you can make extra if you like. Put them on a baking pan covered with parchment. Drizzle them with some olive oil and season with salt and pepper at least. You can use rosemary, or another favourite herb if you like. These are good with just about any flavouring.
Look! The sauce finally thickened up and turned golden. The whole house smells delicious, and everyone is climbing the walls, ready for supper. And the Brussels sprouts?
They are perfect - cooked through but not mushy, with a few bits of roasted brown on the edge of each sprout. Don't miss the stray leaves on the pan. They are crispy and delicious. Crispy Brussels sprout leaves? Can you believe it? I think they are good enough to win over even a sprout-avoider.
Plated up, it looks like this. I was so hungry I didn't even tidy up the sauce splash on the rim of the plate. This is a wonderful warm and earthy combination for a winter evening.
question: do you like Brussels sprouts?
mompoet - Brussels sprouts remind me of the pictures of cabbages in Mr MacGregor's garden