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25 most delicious recipes to cook or bake this dec

Curried Brussels Sprouts With Chicken And Cavolo Nero
Everybody’s all time favorite, chicken, mixed with an explosion flavors. Here you have a colorful, nutritious and yummy before, during, and post holiday dish for everyone to enjoy.
review
Private Recipe by
Ramona's Cuisine -
New York, NY

Cavolo nero is such a versatile vegetable, it is also known as the black kale. It has a great rich, intense and slightly sweet flavour ad could be cooked in many different ways, in soups, casseroles, but is also delicious in lighter dishes such as salads. I love its texture and has a lovely colour and crunch. It makes a fantastic accompaniment, complementing a number of meat and fish dishes – and does not have to be all Italian cooking.

yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Pan Fry

Ingredients For 25 most delicious recipes to cook or bake this dec

  • 400 g brussels sprouts
  • 4 chicken breasts
  • 200 g bacon (gammon or sausages)
  • 1 can chickpeas
  • 15 cherry tomatoes
  • 6 leaves cavolo nero (halved)
  • 1/2 tsp chilli flakes
  • 1-2 tsp curry powder (mild)
  • 2 cloves garlic
  • 1 pinch salt
  • 1 tsp coconut oil (or olive oil)

How To Make 25 most delicious recipes to cook or bake this dec

  • 1
    Clean, wash and chop the cavolo Nero, clean, wash and half the really large Brussels sprouts.
  • 2
    In a pan, bring water to boil and add the Brussels sprouts. Boil for about 4 minutes. Set aside.
  • 3
    Place a deep frying pan/wok style on medium fire. Add the coconut oil along with the tiny chopped chicken and bacon/gammon/sausages. Cook for 5 minutes.
  • 4
    Add all the remaining ingredients appart from the cavolo Nero leaves and the tomatoes, so, sprinkle some salt to taste, grind some pepper, the curry powder, chilli flakes, chopped garlic, chickpeas and cook for a further 3 min tossing occasionally.
  • 5
    Add the shredded cavolo Nero leaves and the halved tomatoes and cook for 3-4 min giving it a little tossing every now and again. You can cook for slightly longer but I like my leaves crunchy. Remove from heat when ready and serve as soon as, so.... hot
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