I made this delicious recipe back in January and haven't made it since, so I am bringing it back for Thanksgiving week! I decided to throw in some shaved Brussels this time to get some vegetables in the meal though, so that did make it taste different then the last time. Nonetheless, this still turned out tasting great! Like last time, I swapped the cardamom spice for nutmeg, but you can probably use allspice or more cinnamon instead too. I actually looked for cardamom at the store and it was $15, so there was no way I was purchasing that for one meal. I also omitted the arrowroot starch/water combination, which is just there if you want to thicken up the sauce some. While the chicken was cooking, I roasted my sweet potatoes in the oven and threw some Brussels in the food processor. Once my chicken was done and apples were softened some, I poured in the coconut milk, added the shaved Brussels, and cooked for another 5-10 minutes until softened. I ended up using a Dutch oven to cook everything in, so I put the top on to help the Brussels cook faster. If you are not a fan of Brussels then make this recipe as is below without adding them! This meal is a lot more sweet and savory without the Brussels, but a little more nutritious with them. If you give this one a try let me know how you like it!
Creamy Spiced Apple Pecan Chicken
Original recipe found here
My Roasted Sweet Potatoes
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