Harvest Bowl

Sep 19, 2023

Nothing says "fall" like a perfectly caramelized apple. Warm apples and Brussels sprouts, spicy chicken thighs, hearty brown rice, and candied pecans (tossed in the cleverly reserved chicken fat, naturally) combine to make this meal feel like a warm hug in bowl form. If only every hug were sprinkled with cheese!

INGREDIENTS
4 bone-in, skin-on chicken thighs

Scorching Afternoon

1 large tart apple, cored and cut into 12 wedges

1 pound Brussels sprouts, trimmed and halved

2 tablespoons olive oil

1 cup pecans

2 tablespoons maple syrup

1/8 teaspoon cayenne

2 cups cooked brown rice

2 ounces feta cheese or goat cheese

Cinnamon (optional)

Sugar (optional)

INSTRUCTIONS

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or foil.

2. Season the chicken thighs all over (both sides) with Scorching Afternoon, then place them in a cold large skillet over medium heat and cook the chicken thighs, undisturbed, until the skin is deep golden brown and crisp, about 10 minutes. Transfer the thighs to one side of the prepared baking sheet, skin-side up. Remove the skillet from the heat, reserving the rendered fat in the skillet.

3. Place the apple wedges and Brussels sprouts in a medium bowl, drizzle with olive oil, and toss to coat. Season with salt and pepper, then spread them out on the opposite side of the baking sheet from the chicken. Bake until the apples and Brussels sprouts are caramelized and tender and the chicken is cooked through, about 20 minutes.

4. Meanwhile, heat the reserved fat in the skillet over medium-high heat. Add the pecans, season with salt and pepper (or cinnamon and sugar if you'd like them sweeter), and cook, tossing until toasted, 2 to 3 minutes. Remove the pan from the heat and stir in the maple syrup and cayenne, continuing to stir until the nuts are coated, about 1 minute. Transfer the nuts to a plate and let cool.

5. Remove the baking sheet from the oven and let the chicken rest for 10 minutes before serving.

6. Divide the rice among four bowls and top with the apples and sprouts. Remove the bone from each thigh, then slice the meat and the skin. Place a sliced thigh in each bowl, top with the pecans and cheese, and serve.