Brussels Sprouts with Chicken And Shallots




  • 1,1 lbs Brussels sprouts
  • 0,55 lbs shallots
  • 1 chicken breast (Chopped in chunks)
  • 1  garlic
  • 1 teaspoon salt (Heap)
  • 1 teaspoon red pepper flakes (Heaping)
  • 1 teaspoon dried thyme
  • 1 heaping teaspoon of cumin (Heaped)
  • 5 tablespoons of tomato sauce or 1 teaspoon of pepper paste (Heaping)
  • 1 teaspoon tomato paste (Heaping)
  • 1/2 teaspoon of olive oil
  • 2 glasses of water (warm)


Wash and drain the chicken breast meat and keep it aside. Wash the Brussels sprouts by peeling the top skins off.

Wash the shallots and garlic cloves after peeling and cleaning them.

Put all the vegetables and chicken in a deep mixing bowl. Add salt and spices and mix.

Then add tomato sauce (or pepper paste), tomato paste and olive oil and mix well.

Then transfer to the baking dish or crock pot. Pour the water on it and cook it in the preheated 428 degree oven until the chicken and vegetables are soft.

Take it out of the oven and let it rest for 5 minutes.

ENJOY YOUR MEAL

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