Baked Chicken Thighs and Brussels

Baked Chicken Thighs and Brussels

Chicken Thighs. Buy a pack of organic free range chicken thighs (pasture raised is best if you can get it). Preheat the oven to 425. Put the chicken thighs into a Pyrex. Coat them lightly in enough olive oil so they don’t stick to the dish. Add a pinch of salt to each one (each side), black pepper, onion powder, garlic powder and a touch of cayenne pepper. Add a little water to the dish. Leave them right side up. Cook at 425 for 20 minutes. Ume plum vinegar to serve. 

Brussels. Set a pan to medium-high heat. Cut the stems off and quarter or halve them (if bigger). Toss in a bowl with 1 tbsp of olive oil and two pinches of salt. Add brussels to the pan. Add a splash of water to the pan and cover. Let cook undisturbed for 5 minutes. Toss and cover for another 5.

Your Dish. Cut one chicken thigh (two if they are small) into bite size pieces and add them to the bowl. Add a handful of cooked brussels. Slice 1/2 an avocado, 1 small tomato, 1/2 slice of onion and add it to the bowl and dress with 1 tbsp olive oil, generous amount of red wine vinegar, and two pinches of salt. Drizzle ume plum vinegar on the chicken.

Buon Appetito!