Source:Sirsha’s Kitchen
Prep Time:30-60 Minutes
Servings:2
Of course there’s a veggie version to this recipe, there always is
. If I was making this for Bharath and myself, I’d use tofu or paneer – large pieces that we can bread and pan-fry just like the chicken.
Ingredients:
| 2 | organic chicken (leg quarters) | |
| 4-5 | brussel sprouts halved | |
| 2 | zucchini, (small) cubed (small) | |
| 3-4 | clove | garlic chopped finely |
| 1/2 | onion (white) chopped finely | |
| 1/2 | teaspoon | garlic powder |
| 1/2 | teaspoon | pepper corns ground |
| 3-4 | tablespoon | olive oil (extra virgin) |
| 1 | teaspoon | vinegar (balsamic) |
| 1/2 | cup | bread crumbs |
| 2 | tablespoon | milk |
| 1 | pinch | pasta seasoning (TJ) |
Directions:
For the Chicken
1. Splash the chicken with balsamic vinegar and some salt.
2. In a plate, combine bread crumbs with garlic powder, salt and pepper corns.
3. Heat part of the olive oil in a shallow pan.
4. Coat the chicken with the bread crumbs and place in the hot oil.
5. Reduce heat, cover and shallow-fry. After about 5-7 minutes, when the bottom is brown and crunchy, turn the chicken pieces over.
6. Remove and keep on a plate covered with a paper towel to drain excess oil.
For the Sauce.
1. Heat the remaining olive oil and add the onions and the brussel sprouts. Add salt for the brussel sprouts to start sweating.
2. After the brussel sprouts begin to sweat, add the zucchini. Keep stirring over med-hi heat.
3. Add the chopped garlic. Sautee well till veggies are cooked but still a bit crunchy.
4. Add the pasta seasoning and 2 tablespoons of milk/cream for the sauce to thicken. Add a dash of water if the veggies are too dry.
Place the chicken pieces in a serving dish and pour the sauce over the chicken. Garnish with parsley (optional).
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