October 6, 2018
Healthy, seasonal recipes are available for staff, patients, families and community members at Thunder Bay Regional Health Sciences Centre's Fresh Market, a farmer's market which runs every Wednesday from 11:00am to 1:00pm, June through October 3rd, in the Cafeteria Courtyard at our Hospital.
Harvest Chicken Casserole
2 tbsp. olive oil, plus more for baking dish
~900g boneless skinless chicken breasts
½ teaspoon salt
black pepper to taste
1/2 onion, chopped
2 medium sweet potatoes, peeled and cut into small cubes
~450g brussels sprouts, trimmed and quartered
1 teaspoon dried thyme
1/2 teaspoon paprika
1/4 c. low-sodium chicken broth
6 cups cooked wild rice
1/2 cups dried cranberries
1/2 cups sliced almonds
To cook wild rice follow package instructions or do the following: rinse rice in cold water. Bring 12 cups of water to a boil, add 2 cups wild rice. Bring back to a boil, then reduce heat to maintain low boil. Cook 45-60 minutes until rice is tender. Drain.
Preheat oven to 350F and grease a 9"-x-13" baking dish with oil. In a large, deep skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper. Add chicken to skillet and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1" pieces.
Heat remaining tablespoon oil over medium heat. Add onion, sweet potatoes, and Brussels sprouts and season with thyme, paprika, salt, and pepper. Cook until softened, ~5 minutes. Add broth, bring to a simmer, and cook, covered, 5 minutes.
Stir in cooked rice, chicken, and cranberries. Transfer mixture to baking dish, top with almonds, and bake 20 minutes. Let cool 5 minutes before serving.
Recipe adapted from www.delish.com