Dinner · Southern American · 20 min
Cajun-Style Braised Chicken Thighs with Roasted Sweet Potato and Charred Brussels Sprouts
- Calories
- 838
- Protein
- 41g
- Carbs
- 94g
- Fat
- 27g
Ingredients
- 145.7 g chicken thigh
- 0.5 cup chicken broth
- 267.2 g sweet potato
- 270.3 g brussels sprouts
- 50 g yellow onion
- 10 g garlic
- 25 g olive oil
- 15 g cajun seasoning
- 0.25 tsp salt
Method
- 01Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with 10g olive oil, half of the Cajun seasoning (7.5g), and a pinch of salt on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
- 02Season the chicken thigh with half of the remaining Cajun seasoning. Heat 5g olive oil in a heavy Dutch oven over medium-high heat. Sear the chicken skin-side down until crisp and deep golden brown, then remove temporarily.
- 03In the same pot, cook diced onion and minced garlic for 3 minutes until translucent. Return chicken skin-side up, add chicken broth, cover tightly, and braise over low heat for 20-25 minutes until the chicken reaches a safe internal temperature of 165°F (74°C) measured with a meat thermometer.
- 04In a separate skillet, toss halved Brussels sprouts with the remaining 10g olive oil and remaining Cajun seasoning. Cast-sear over high heat for 8-10 minutes until deeply charred and tender.
- 05Serve the braised chicken over roasted sweet potatoes alongside charred Brussels sprouts, spooning the savory pan braising liquid over top.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
