live healthy
MOGRO MOBILE GROCERY
  • Home
    • Team
    • Board & Founders
    • History & Photos
  • DONATE
  • How it Works
  • Locations
  • Shop
  • Food & Farmers
  • Careers
  • Newsletters

Skillet Chicken with Brussels Sprouts & Apples

12/7/2018

1 Comment

 
Picture



Prep Time: 15 minutes
Cook Time: 30 minutes


1 ½ lb. boneless, skinless chicken thighs
1 teaspoons chopped fresh thyme
Salt & black pepper
1 tablespoon canola oil
1 pound Brussels sprouts sliced thin
1 sliced apple
½ sliced onion
1 chopped garlic clove
2 tablespoons white vinegar
2 teaspoons brown sugar
⅓ cup chopped toasted pecans (optional)

  1. Season chicken thighs with fresh thyme, salt & pepper. Cook in canola oil in a large skillet over medium-high heat until cooked through, 4-5 minutes per side. Transfer to a plate.
  2. Add shredded Brussels sprouts, apple, red onion, and garlic clove to skillet. Cook, tossing, until brussels sprouts are wilted an onion has softened, 5-6 minutes. Stir in vinegar and brown sugar. Season with salt & pepper. Return chicken to pan and top with pecans (optional).

Sweet Potato & Carrot Fritters

Picture
                                                                                                                                        Prep Time: 15 minutes
Cook Time: 40 minutes


1 ½ pounds sweet potatoes, peeled & grated (5 cups grated)
3 large carrots, peeled & grated
½ cup grated yellow onion
6 tablespoons flour
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
1 teaspoon baking powder
Salt to taste
2 eggs, beaten 
6-9 tablespoons vegetable oil
Garnishes: chopped chives, yogurt/sour cream

  1. Combine grated sweet potatoes, carrots, and onion in a bowl. Squeeze out as much liquid as possible. Transfer to a large bowl and add flour, spices, baking powder, salt, and eggs, and gently fold together. Add more flour if needed. You want the batter to be a little dry. The drier the batter, the crispier the fritter.
  2. In a heavy-bottomed pan over medium-high heat, add ¼ inch of oil. Once oil is hot use a healing tablespoon to drop potato/carrot mixture into the hot pan.Cook in batches to avoid overcrowding. Use a spatula to flatten fritters into rounds. Once the edges are brown & crispy, flip. Cook the second side until golden.
  3. Transfer the fritters to a paper towel-lined plate, sprinkle with salt. Serve warm with garnish of your choosing.
Click here to download a PDF of this week's recipes!
1 Comment
commercial electric fryer link
9/5/2021 01:17:37 am

Looks so tempting, I wonder if it's possible to bake it with an air fryer? With this recipe, I'm going to give it a try. Hope to be successful.

Reply



Leave a Reply.

    Recipe Archives

    November 2020
    September 2020
    August 2020
    July 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018

Home  |  Shop  | Locations | Instagram  |  Facebook
  (505) 216-8611  |  info@mogro.net