Ingredients:
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2 tbsp olive oil
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4 boneless, skinless chicken thighs (or breasts)
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Salt & pepper, to taste
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1 medium onion, diced
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2 cloves garlic, minced
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1 cup wild rice (or a wild rice blend), rinsed
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2 ½ cups chicken broth
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1 medium sweet potato, peeled and diced
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1 apple, diced (Honeycrisp or Fuji works well)
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1 cup Brussels sprouts, halved
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1 tsp dried thyme
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½ tsp dried sage
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½ tsp cinnamon (optional, for warmth)
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½ cup dried cranberries
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¼ cup chopped pecans or walnuts (optional, for crunch)
Instructions:
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Season chicken with salt and pepper. Heat 1 tbsp oil in a large skillet or Dutch oven over medium-high heat. Sear chicken on both sides until golden (doesn’t need to be cooked through). Remove and set aside.
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In the same skillet, add remaining oil, onion, and garlic. Sauté until fragrant.
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Stir in wild rice, broth, sweet potato, apple, Brussels sprouts, thyme, sage, and cinnamon. Bring to a boil.
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Nestle chicken back into the skillet. Cover, reduce heat to low, and simmer 35–40 minutes, until rice is tender and chicken is cooked through.
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Stir in dried cranberries and nuts just before serving.