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Happy Chanukah! Shine the light!
Grilled Chicken with Curried Sweet Potato and Brussles Sprouts on Black and White Rice
Roasting vegetables bring out their natural sweetness—drizzle with a bit of olive oil, salt and pepper and curry and the taste is heavenly! Here Sweet Potatoes, Brussels Sprouts, Zucchini and Shallot are roasted together on a sheet pan, saving time and washing up! This vegetable roast eaten with black and white rice is a meal by itself. I added grilled boneless chicken breast for protein. The recipe can made with other protein, additional veggies and alternative grains, as noted in the suggestions after the recipe. Using olive oil is traditional during Chanukah making this dish great for a holiday dinner. Roast or sauté green and red bell peppers for a decorative Christmas presentation.
Foodie Lit
Ethan Gallogly’s writing in The Trail shows the immense value in being in the wilderness. Nature takes us away from life’s hectic pace, our duties and responsibilities. Wilderness requires few possessions but much perseverance and strength. Nature can transform us for the better, removing us from the day-to-day routines that often trap us. As the vistas open up, so do our souls.
His two main characters hike the difficult 200 mile John Muir Trail in the High Sierra. Gil is out of work, overweight and totally unprepared to backpack for a month in the High Sierra. He doesn’t want to babysit Syd, an ill and seemingly frail friend of his Pop’s. To their surprise, both their lives are transformed.
Grilled Chicken with Curried Sweet Potato and Brussles Sprouts on Black and White Rice
Serves 2-3
1-pound boneless chicken breast
1/2 teaspoon salt
A few grinds of black pepper
1 pound Brussels sprouts, trimmed and halved
1 large sweet potatoes, cubed (about 3 cups)
1 zucchini, scrubbed. Sliced in half lengthwise and then cut into 1/2” slices
2 shallots, peeled and sliced 1⁄4 inch thick (about 1 cup)
3 tablespoons olive oil, melted
1 tablespoon curry powder
1 tablespoon minced garlic (about 3 garlic cloves)
½ teaspoon black pepper
1 1/2 teaspoon kosher salt, divided
4 cups plus 1 Tbsp. water, divided
½ cups brown rice, rinsed
1/2 cup black rice, rinsed
1/4 cup dried cranberries
1/2 cup pecan halves
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Preheat oven to 425F.
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Preheat grill on stove or an outdoor grill. Drizzle olive oil over chicken, then sprinkle with salt and pepper. Grill for 3-4 minutes one each side or until the chicken is no longer pink. Remove from grill. Place on cutting board. Slice chicken into 1/2” slices.
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In a large bowl, combine Brussels sprouts, sweet potatoes, zucchini, shallots, olive oil, curry powder, garlic, pepper and 1⁄2 teaspoon salt. Toss to coat with oil and seasonings. Spread vegetables in a single layer on a parchment lined baking sheet. Bake until vegetables are fork-tender and lightly browned, about 25-30 minutes. Taste and adjust seasoning.
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While vegetables roast, rinse both rices under cold water. Bring 2 cups of the water in separate pans to a boil, add white rice to one and the black rice to the other. Add 1⁄2 teaspoon salt to each pan of rice. Cook according to package directions; Add cranberries to each pan of rice. Drain.
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To toast pecans, place pecans in heavy pan over low heat. Shake pan every few minutes until the pecans are toasted, about 5 minutes.
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To plate: Select 4-5 chicken slices and place attractively on plate. Scoop 1 of white rice and one of black rice on the plate. Alternatively, mix the rices together. Both look great! With a tablespoon, add several scoops of roasted vegetables to the plate.
Note: If chicken looks dry, drizzle a bit of olive oil over it.
Expandthetable suggestions
Other proteins: Use grilled steak, lamb or fish in place of chicken.
Grains: In place of rice, try quinoa for gluten free, couscous, farro,
In place of a sweet potato, use pumpkin, acorn or butternut squash, peeled and cubed.
Add other roasted veggies: 2 large carrots, slice in half long way, cut cross wise, and then cut into 1/4” slices, bell peppers, fiber and seeds removed and thinly sliced, parsnip, white potatoes, turnip or rutabaga, cubed.
Adapted from My Recipes
