When it comes to cooking and baking, most people, including myself, use a recipe. Sometimes it’s to the letter, sometimes substitutions are used, and sometimes they are used merely as inspiration. We must remember that cooking is ultimately a science and every recipe comes from someone playing around in the kitchen. So every now and then I like to try to figure out something new. This time I took a little inspiration from my “Three and Four Ingredient Cookbook“. They had a chili-spiced poussin recipe. Poussins are, traditionally, young chickens that weigh between 14 and 26 ounces. I used boneless and skinless chicken breasts instead and sautéed some vegetables as a side dish. Unfortunately I cooked them in the wrong order so my brussel sprouts were a little under done. Oh well, only I was eating them so no one complained 😉 In the recipe below I put it in the correct order. Enjoy!
SPICY CHICKEN WITH WINTER VEGETABLES (serves 2)
- 1 Boneless Skinless Chicken Breast
- 1 Tsp Chili Powder
- 1 Tsp Ground Cumin
- 3 Tbsp Olive Oil
- 3 Large Brussel Sprouts
- 1 Small Yellow Squash
- 3 Mushrooms
- Salt and Pepper To Taste
- Rosemary (optional)
Cut up your chicken breast and then marinate in one tablespoon of olive oil, chili powder, cumin and salt and pepper. Let sit while you prep your vegetables.
Depending on the size of the squash, slice either the whole thing or half of it into coins. Slice your brussel sprouts and mushrooms as well. In a large saute pan (preferably with a cover) heat one tablespoon of oil over medium-high heat. Once hot add in your brussel sprouts first (this is where I screwed up, I put in my squash first), stirring occasionally. After about 2-3 minutes add in your squash coins and continue to stir for another 3-4 minutes. Season with salt and pepper.
After adding in your squash, in a small fry pan heat the remaining tablespoon of olive oil over medium heat. Once hot add in your chicken pieces. After about 3 to 4 minutes, once the chicken starts to cook (look for the whiteness to start going up the sides of the chicken) turn over and continue to cook for another 3 to 4 minutes until done. Once done, remove from the heat.
After you turn over your chicken add your mushrooms to the brussel sprouts and squash. Season your vegetables with salt and pepper, continuing to stir occasionally. After I added the mushrooms I sprinkled with rosemary then turned the heat down to medium and covered with a lid and let them steam for about a minute or two. They’ll be done when the squash have become translucent, the mushrooms have become a darker brown and the brussel sprouts have wilted.
Serve half the chicken for each person and a healthy scoop of vegetables, then enjoy! If you wish, you can also make rice or another starch side dish. Either way, enjoy!