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.
- 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
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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.
