Tonight’s dinner was using up what we had – thawed chicken breast – and Brussels sprouts to add some green veggies into my diet that wasn’t cucumber or broccoli. I wanted a stir fry thing (which is what I basically always have when my last resort is chicken breast) so I boiled my Brussels sprouts in slightly salty water (because salt levels go down when you’re stressed, and with two exams up my sleeve I’m not the calmest person around!), coated my chopped chicken breast in Fijian curry powder and fried it up in some bacon fat.
I’d read somewhere that Brussels sprouts and butter was a good mix, so I decided to give it a go. Once my chicken was out of the pan, I chopped the sprouts up a bit (1/6ths) and added them to about 2 tbsp butter. Then I added another tbsp as I swirled them around the medium-high heat pan, let them caramelise/sauté in the buttery juices and put them on my plate once they looked alright. And put about another tbsp of butter on top of that.
Well what can I say. My taste buds are excited after a drought of slightly boring and tongue-burning food! These sprouts were amazing and they were the main part of my plate. They satiated me so well (the glorious buttery fat is to thank for that) that I didn’t want to go all caveman on my brother’s leftover chicken wings like I have been doing for the last three days. And that’s saying something.