I grew up with a wonderful roast beef hash recipe and made it for my family too.
Here's a version that substitutes the classic ingredients with chicken, brussels sprouts and walnuts for a healthy, delicious and robust winter dish.
|1.5 cups||roasted Maple Leaf Prime Chicken - dark meat, diced|
|1 lb||bussels sprouts, washed, trimmed, halved|
|1 cup||red onion, chopped|
|1 cup||walnut halves|
|5 tbsp||EV olive oil|
|.5||large lemon, juiced|
|.2 cup||grated or shaved parmesan cheese|
|salt and pepper to taste|
Heat the oil in the pan.
Add the onion and braise for about 3 - 5 minutes.
Add the bussels sprouts and the walnuts, making sure the flat sides of the sprouts are facing the bottom of the hot pan. Braise for about 15 minutes, turning from time to time.
Toss the chicken in paprika and add to the pan with the vegetables.
Drizzle about half of the lemon juice over the mixture and stir well.
Cook for about 15 minutes tuning from time to time. During this time, make sure the sprouts continue to be in contact with the bottom of the hot pan for much of the cooking time. Add a bit more oil if needed.
When the brussels sprouts are soft enough to eat, add the remainder of the lemon juice and the salt and pepper.
The sprouts should be a bit charred. Both the sprouts and onion should be caramelized. The walnuts should be well roasted.
Immediately before serving, toss in the grated parmesan cheese evenly over the dish and stir. Serve hot.
This dish is filled with vitamins, antioxidants and essential oils, It's a dish with lean protein and lots of vegetables for optimal health.
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