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Lamb Kibbeh + Pan Roasted Brussels Sprouts and Herb-tahini
Serves 4 | Prep Time: 15 minutes | Cook Time: 30 minutes
Think of this as your next chicken soup with an ‘attitude.’
Ingredients
- 2 tablespoons coconut oil
- 3 chicken legs (about 1.5 pounds), drum and thigh separated
- Sea salt and freshly ground black pepper
- 1 medium winter squash, seeded, and cut into 2-inch chunks (2 cups)
- 2 small leeks, white and pale green parts only, cut into 3⁄4-inch slices (1 cup)
- 1 teaspoon fish sauce
- 1 teaspoon soy sauce
- 1 tablespoon brown rice vinegar
- 1/2 pound bok choy, leaves kept whole, stems cut into 1-inch slices
- 4 cups chicken stock (I like Kettle and Fire)
- 3 garlic clove, thinly sliced
- 1 (2-inch) piece fresh ginger, peeled and very thinly sliced
- 12 shiitake mushrooms, stemmed, caps quartered
- 1 long red Chile (I like Fresno chile), seeded, if desired, and thinly sliced
- To serve: cilantro, lime wedges and steamed black rice
Chef Tips
Look for acorn, delicata or honey nut squash. You don’t have to peel them! Start cooking the rice before the chicken.
Preparation
Step 1
Heat a large Dutch oven over medium heat. Add the coconut oil and swirl to coat bottom of pan. Generously season chicken with salt and pepper and add it to the hot oil, skin-side down. Cook until skin is golden brown, about 10-12 minutes. Take the extra time to render the fat from the skin and develop and nice golden brown crust.
Step 2
Flip chicken legs over and cook 2-3 more minutes; remove from the pan onto a plate and set aside. Add squash, leeks and cook, stirring occasionally, until lightly browned, about 6 minutes. Add fish sauce; stir well. Add soy sauce and vinegar. Let liquids bubble and reduce a bit.
Step 3
Add bok choy stems and stock and bring to a boil. Reduce heat to low and season with salt. Add garlic and ginger, simmer for a minute. Add mushrooms, simmering until mushrooms are cooked through, about 6 minutes. Season with salt and pepper, then stir in chile.
Step 4
Add bok choy greens and fold in just until wilted, about 1 minute. Divide among four to six serving bowls and top with cilantro. Serve immediately, with the lime wedges and steamed black rice.
