Piri-Piri Chicken
- Olive oil spray
- 1 cup precooked parboiled brown rice (often sold as Boil-in-Bag rice servings)
- 1 cup broth (chicken or vegetable) or water
- 1/2 to 3/4 pound chicken breasts or thighs
- Sea salt
- 1/2 cup ketchup
- 2 tablespoons honey
- 2 tablespoons pomegranate molasses
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, chopped
- 1/4 teaspoon cayenne
- 10 to 15 Brussels sprouts (6 to 8 ounces), trimmed with an X in the stem end
- 1 1/2 cups halved baby carrots
- 1 cup sliced oyster mushrooms
- 1 pomegranate, seeded
- Preheat the oven to 450F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Pour the rice into the pot and add the liquid.
- Stir to coat the grains and smooth the rice into an even layer.
- Put the chicken pieces on top of the rice.
- Lightly season with salt.
- In a small bowl, mix the ketchup, honey, molasses, lemon juice, garlic, and cayenne.
- Drizzle half the mixture over the chicken.
- Add a layer of Brussels sprouts and carrots.
- Pour the rest of the ketchup mixture over all.
- Top with the mushrooms and pomegranate seeds.
- Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
- Serve immediately.
- Calories: 553
- Protein: 35g
- Carbohydrates: 95g
- Fat: 5g
- Cholesterol: 75mg
- Sodium: 660mg
- Fiber: 5g
olive oil spray, brown rice, broth, chicken breasts, salt, ketchup, honey, pomegranate molasses, lemon juice, garlic, cayenne, brussels, carrots, oyster mushrooms, pomegranate
Taken from www.epicurious.com/recipes/food/views/piri-piri-chicken-378833 (may not work)