RANCH RUB CHICKEN THIGHS WITH BRUSSELS
The herby taste of our Ranch rub is perfect for chicken thighs, with it's medley of green flavours. Paired with the tangy punch of sautéed Brussel sprouts you have yourself a taste sensation - you definitely won't be disappointed with this easy weeknight recipe.
Ingredients
- 8 chicken thighs
- 2 tbsp Ranch multi purpose seasoning
- 500 g brussel sprouts
- 1 onion
- 1 tbsp fennel seeds
- 2 tbsp cider vinegar
- salt & pepper to taste
Instructions
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Thinly slice the Brussel sprouts and the onion as thinly as you can.
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Heat a teaspoon of oil in a pan and add the fennel seeds to release their flavour. Cook on a medium heat for a few minutes then add the onion and cook until translucent.
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Add the shredded Brussel sprouts, cooking on a low heat for approximately 5 minutes. Add salt and pepper, cider vinegar then cover and allow to steam on the low heat whilst you prepare the chicken, ensuring that it is stirred occasionally to prevent burning.
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Season the chicken thighs with ranch seasoning all over. then add to a preheat cast iron pan on a medium heat.
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Turn the chicken once when it releases easily from the pan and has a nice, golden-brown sear. Cook until the internal temperature reaches 75°C.
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Remove all from heat and serve.
