Flavor Expedition Recipe
Fall Harvest Bowl
September 19, 2023
They say autumn is “cuffing season,” but honestly? We’re here for stuffing season. And by stuffing, we mean stuffing your bowl with everything cozy, spicy, and a little bit nutty (just like us). This Harvest Bowl takes crisp apples, caramelized Brussels spr...
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Feeds
4
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 mintues
Featured Flavor
![Spicy mustard seasoning jar with peppers and mustard seeds on a white background. [pack-1]](//flavorexpedition.com/cdn/shop/files/Scorching_Product_Image_No_Back.png?v=1777942305&width=900)
Scorching Afternoon
The seasoning that brings the recipe together.
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Ingredients
- 4 bone-in, skin-on chicken thighs
- Flavor Expedition Co. Scorching Afternoon (our spicy mustard seasoning magic)
- 1 large tart apple, cored and cut into 12 wedges
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1 cup pecans
- 2 tbsp maple syrup
- 1/8 tsp cayenne
- 2 cups cooked brown rice
- 2 oz feta or goat cheese
- Pinch of cinnamon (optional)
- Pinch of sugar (optional)
- Salt & pepper to taste
Instructions
-
Preheat party time. Heat oven to 400°F. Line a baking sheet with parchment or foil (save yourself the scrub job later).
-
Season & sizzle. Rub chicken thighs generously with Scorching Afternoon. Place them skin-side down in a cold skillet (trust the process) and let them cook over medium heat, undisturbed, until the skin is golden and crisp — about 10 minutes. Move them to one side of your baking sheet, skin-side up. Keep that glorious chicken fat in the skillet.
-
Veggie spa day. Toss apple wedges and Brussels sprouts with olive oil, salt, and pepper. Spread them on the other half of the baking sheet. Roast until caramelized and the chicken is cooked through (juices run clear, temp at 165°F), about 20 minutes.
-
Nutty business. Heat the reserved chicken fat over medium-high. Add pecans, sprinkle with salt and pepper (or cinnamon + sugar if you want candied vibes), and toast for 2–3 minutes. Turn off the heat, stir in maple syrup and cayenne, and coat those nuts in sweet-spicy glory. Cool on a plate.
-
Rest & slice. Let the chicken rest 10 minutes. Remove bones, slice meat + skin, and try not to eat it all before plating.
-
Bowl build. Divide rice into bowls. Top with roasted apples & sprouts. Add sliced chicken. Sprinkle candied pecans and crumble feta on top. Devour immediately.
This Harvest Bowl isn’t just dinner — it’s an edible mood. Sweet, spicy, salty, crunchy, cheesy… basically, all the things that make fall worth living through.
Pro Tip
- Meal Prep Hack: Double the chicken + veggies and use for wraps, salads, or grain bowls all week.
- Veggie Swap: Sweet potatoes or carrots play great here if Brussels aren’t your jam.
- Heat Level Adjust: Scorching Afternoon brings the fire, but you can add extra cayenne if you’re feeling chaotic.
Feeds4
Prep Time15 minutes
Cook Time30 minutes
Total Time45 mintues
They say autumn is “cuffing season,” but honestly? We’re here for s...
Ingredients
- 4 bone-in, skin-on chicken thighs
- Flavor Expedition Co. Scorching Afternoon (our spicy mustard seasoning magic)
- 1 large tart apple, cored and cut into 12 wedges
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1 cup pecans
- 2 tbsp maple syrup
- 1/8 tsp cayenne
- 2 cups cooked brown rice
- 2 oz feta or goat cheese
- Pinch of cinnamon (optional)
- Pinch of sugar (optional)
- Salt & pepper to taste
Instructions
-
Preheat party time. Heat oven to 400°F. Line a baking sheet with parchment or foil (save yourself the scrub job later).
-
Season & sizzle. Rub chicken thighs generously with Scorching Afternoon. Place them skin-side down in a cold skillet (trust the process) and let them cook over medium heat, undisturbed, until the skin is golden and crisp — about 10 minutes. Move them to one side of your baking sheet, skin-side up. Keep that glorious chicken fat in the skillet.
-
Veggie spa day. Toss apple wedges and Brussels sprouts with olive oil, salt, and pepper. Spread them on the other half of the baking sheet. Roast until caramelized and the chicken is cooked through (juices run clear, temp at 165°F), about 20 minutes.
-
Nutty business. Heat the reserved chicken fat over medium-high. Add pecans, sprinkle with salt and pepper (or cinnamon + sugar if you want candied vibes), and toast for 2–3 minutes. Turn off the heat, stir in maple syrup and cayenne, and coat those nuts in sweet-spicy glory. Cool on a plate.
-
Rest & slice. Let the chicken rest 10 minutes. Remove bones, slice meat + skin, and try not to eat it all before plating.
-
Bowl build. Divide rice into bowls. Top with roasted apples & sprouts. Add sliced chicken. Sprinkle candied pecans and crumble feta on top. Devour immediately.
This Harvest Bowl isn’t just dinner — it’s an edible mood. Sweet, spicy, salty, crunchy, cheesy… basically, all the things that make fall worth living through.
Pro Tip
- Meal Prep Hack: Double the chicken + veggies and use for wraps, salads, or grain bowls all week.
- Veggie Swap: Sweet potatoes or carrots play great here if Brussels aren’t your jam.
- Heat Level Adjust: Scorching Afternoon brings the fire, but you can add extra cayenne if you’re feeling chaotic.
![Spicy mustard seasoning jar with peppers and mustard seeds on a white background. [pack-1]](http://flavorexpedition.com/cdn/shop/files/Scorching_Product_Image_No_Back.png?v=1777942305&width=900)
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