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Tuesday, March 18, 2014

COOKING WITH CLORIS--HONEYED PISTACHIO CHICKEN WITH BRUSSELS SPROUTS

What do you do with assorted leftovers? Some people hate leftovers, tossing out all food not consumed at a meal. I like to think of leftovers as an opportunity to unleash my culinary creativity. Case in point—the other night we ordered in Chinese food. Now if your local Chinese restaurants are anything like the ones we have here in New Jersey, you receive a pint of white rice with every main dish you order. That’s a lot of rice no matter how much everyone likes rice. I also happened to have some leftover chicken from the night before and half a bag of shaved Brussels sprouts. Now I could have simply heated everything up and served the dishes individually, but what fun would that be?

Honeyed Pistachio Chicken with Brussels Sprouts
(serves two/double ingredients for four servings)

Note: the beauty of this recipe is that you can make all sorts of substitutions, depending on the leftovers you have on hand. For example, substitute beef or pork for the chicken, brown rice for the white rice, and almonds or cashews for the pistachios.

Ingredients:
two tablespoons butter
two tablespoons olive oil
4 oz. shaved Brussels sprouts
honey
two cooked chicken breasts, diced
1 pt. cooked white (or brown) rice
white wine
1/4 cup pistachio meats (slivered almonds can be substituted)

Heat butter and olive oil in large pan over medium heat. Brown the Brussels sprouts. Drizzle with honey. Stir to blend. Add the chicken and rice, heating through. Deglaze the pan with a splash of white wine. Fold in pistachios before serving.

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