YOUR SOLIN GENERATED RECIPE
Sticky Date-Glazed Chicken Thighs with Crispy Roasted Brussels Sprouts
Savor the contrast of succulent, sticky date-glazed chicken thigh paired with perfectly crisp roasted Brussels sprouts. This dish offers a blend of sweet and savory notes, where tender chicken is elevated by a naturally sweet glaze, and the sprouts add a satisfying crunch.
INGREDIENTS
1 piece (200g) Boneless Skinless Chicken Thigh
1 cup (88g) Brussels Sprouts, halved
2 pitted Medjool Dates (~48g total)
1 teaspoon Olive Oil
1 tablespoon Apple Cider Vinegar
Salt & Black Pepper to taste
PREPARATION
Preheat the oven to 425°F.
In a small saucepan, combine the 2 pitted dates with 1 tablespoon apple cider vinegar and a splash of water. Simmer over low heat and mash until a sticky glaze forms. Remove from heat.
Season the chicken thigh on both sides with salt and pepper. Brush the date glaze evenly over the chicken, reserving a little for later.
Toss the halved Brussels sprouts with olive oil, salt, and pepper.
Place the chicken thigh on a baking sheet alongside the Brussels sprouts in a single layer.
Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the Brussels sprouts are crispy on the edges.
If desired, brush the chicken with any remaining glaze during the last 5 minutes.
Remove from oven, let rest for a few minutes, and serve immediately.