RecipeShare: Five-spice chicken potatoes, onions and Brussels sprouts

Mar 2, 2015

Recipe from Lauren Fahey, author of local food blog, Minneapple Eats

Time: 45 minutes

Serves 2-4 people
Your gift of $15 buys a family in need groceries to make a healthy meal.

Ingredients

• 2 skin-on chicken legs (with thigh attached), or any sort of chicken that looks good–thighs, drumsticks, breasts, etc.
• 2 tbsp. Chinese 5-spice powder, divided (available at most grocery stores, co-ops and Asian markets)
• salt/pepper, to taste
• all-purpose flour, for dredging chicken
• 2 tbsp. light oil (coconut, canola, vegetable, etc.)
• 2 small sweet potatoes, diced into ½-inch cubes
• 2 small Yukon Gold potatoes, diced into ½-inch cubes
• 1/2 lb. Brussels sprouts, woody stem removed & halved
• 1 small sweet onion, diced
• 1-2 tbsp. sesame oil
• sesame seeds & bonito flakes, to serve (optional, also available at Asian markets and some grocery stores)

Directions

1. Preheat oven to 425 degrees. Rub 1 tbsp. 5-spice powder, salt and pepper onto all surfaces of the chicken. Let sit while preparing other ingredients.
2. Dice potatoes, onions and chop the Brussels sprouts. Set aside.
3. Heat oil in large dutch oven, or other pot/pan that can go on the stovetop and in the oven. Dredge the chicken with flour, shaking off any excess, and sprinkle again with salt if desired. Once oil is hot, place chicken in pot, skin side down, and cook until brown. Flip and do the same on the other side. Once browned, remove from pot and set aside.
4. Place potatoes, onions and brussels sprouts in hot pan with chicken grease still inside it. Sprinkle with remaining tbsp. 5-spice powder. Stir around to coat in the grease and pour in sesame oil, stirring again. Sauté in the hot pan for a few minutes, but not enough that the vegetables get too soft.
5. Nestle browned chicken into the pan on top of the vegetables. Sprinkle with sesame seeds and bonito flakes, if desired. Roast uncovered in oven until chicken is cooked all the way through, 20-30 minutes.

About the recipe author

Lauren Fahey is the author of local food blog, Minneapple Eats. When she’s not cooking up a storm in the kitchen, you can find her out exploring the different tastes, cuisines and markets the Twin Cities has to offer. Such exploration provides ample inspiration for the wide array of dishes she creates on Minneapple Eats. She aims to make unique dishes accessible to the home cook with local twists. For more local foodie fun, follow along: on Twitter (@MinneappleEats), Instagram (@MinneappleEats), Pinterest (https://pinterest.com/MinneappleEats).

Salvation Army food fact

Sometimes food shelves just aren’t enough. That’s why our Salvation Army food shelf locations include social services staff who can provide a pre-screening for Federal Food Support Programs to provide long-term assistance to people and families in need.