Portland observer., October 24, 2018, Page Page 16, Image 16

Page 16
October 24, 2018
F OOD
Best Harvest Chicken Casserole
Ingredients
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2 tbsp. extra-virgin olive oil, plus more for baking dish
2 lb. boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1/2 onion, chopped
2 medium sweet potatoes, peeled and cut into small cubes
1 lb. brussels sprouts, trimmed and quartered
1 tsp. dried thyme
1/2 tsp. paprika
1/4 c. low-sodium chicken broth
6 c. cooked wild rice
1/2 c. dried cranberries
1/2 c. sliced almonds
DIRECTIONS
1. Preheat oven to 350o and grease a
9”-x-13” baking dish with oil. In a large,
deep skillet over medium-high heat,
heat 1 tablespoon oil. Season chicken
with salt and pepper. Add chicken to
skillet and cook until golden and cooked
through, 8 minutes per side. Let rest 10
minutes, then cut into 1” pieces.
2. Heat remaining tablespoon oil over
medium heat. Add onion, sweet pota-
toes, and Brussels sprouts and season
with thyme, paprika, salt, and pepper.
Cook until softened, 5 minutes. Add
broth, bring to a simmer, and cook, cov-
ered, 5 minutes.
3. Stir in cooked rice, chicken, and cran-
berries. Transfer mixture to baking dish,
top with almonds, and bake 20 minutes.
4. Let cool 5 minutes before serving.
Super Easy
Hummus
Ingredients
• 1 (15 ounce) can garbanzo beans,
drained, liquid reserved
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, crushed
Directions:
Blend garbanzo beans, lemon juice, ol-
ive oil, garlic, cumin, salt, and sesame
oil in a food processor; stream reserved
bean liquid into the mixture as it blends
until desired consistency is achieved.