1 cup of raw brown rice, cooked
1/2 medium onion (1 cup), chopped
1 Tbsp olive oil
2 Tbsp butter
16 oz package of fresh Brussels Sprouts, ends trimmed and quartered
2 medium sweet potatoes, peeled and cubed
1-1.5 pounds boneless, skinless chicken breast, cut into bite-sized pieces
1-2 tsp salt
1 tsp ground pepper
1 tsp dried thyme leaves (or 3 tsp fresh thyme)
1/4 tsp cayenne pepper
1/2 tsp paprika
1/2 low-sodium chicken stock
1/2 cup dried sweetened cranberries
1/2 cup sliced and toasted almonds
Cook the brown rice and set aside. 1 cup of raw brown rice will make about 2 to 2 1/2 cups of rice.
Preheat oven to 350 degrees.
Saute' onion in 1 Tbsp olive oil until tender in a frying pan with high sides. Add butter to pan and swirl it around the pan to coat. Add the fresh Brussels sprouts and sweet potatoes and fry until brown. If you caramelize the sprouts and onions, it will add a rich flavor to your dish. Add cut-up chicken and brown on all sides, pushing vegetables to the sides and top.
Add salt, pepper, thyme, cayenne pepper and paprika and stir well Add the chicken stock and bring to a boil. Turn burner to simmer and cover pan, cooking the chicken to doneness and veggies so they are soft enough to eat. This will take about 10-12 minutes.
Add the rice and stir well. You may need a little more chicken stock, but it should not be "soupy, only moist. Add the cranberries and stir well to distribute them.
Remove from oven and serve with a salad.
This makes at least 8 servings. You can keep this for leftovers the next day. Reheat with a splash of broth to keep it moist.
ANOTHER IDEA: To make this a vegetarian dish, use vegetable stock in place of the chicken stock and leave out the chicken.
YET ANOTHER IDEA: You could make this as a side-dish for Thanksgiving and it's gluten-free! It would make a delicious Thanksgiving dressing or stuffing.
To make this even nuttier -- throw in some cooked wild rice. Add some celery and garlic. Increase the heat level by adding more cayenne pepper. This recipe has a wonderful flavor!