Nothing says easy dinner like a one-pot dish! The Prostate Cancer Foundation’s May recipe is One-Pot Chicken. It’s healthy and delicious – and the prep couldn’t be simpler!
As PCF’s recipe fans likely know, research suggests that some nutrition recommendations may reduce the risk of developing lethal prostate cancer and cardiovascular disease. This One-Pot Chicken dish features olive oil, cruciferous vegetables, and tomatoes to help fight prostate cancer while eating well.
This month’s recipe was inspired by Mike Milken and Beth Ginsberg’s cooking demo, which featured many similar ingredients. Check out the video below and consider how you can use some of Beth’s tips and tricks while making your own One-Pot Chicken. You might try cooking organic chicken and taking off the skin once the chicken is cooked.
One-Pot Chicken
Prep time: 15-25 minutes
Cook time: 1 hour 30 minutes
Serves: 6
Ingredients:
- 2 tablespoons olive oil
- 5-pound whole chicken, cut into pieces
- ½ tablespoon kosher salt
- Black pepper
- 2 medium shallots, chopped
- 2 pounds brussels sprouts, halved
- 4 Roma tomatoes, approx ¾ lb, quartered, seeds removed
- 1 tablespoon turmeric
- 1 tablespoon paprika
- ½ tablespoon ground cumin
- 2 sprigs fresh thyme
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Place a Dutch oven (or other large, covered, oven-safe pot) on the stove and turn on to medium-high heat.
- Place Dutch oven on the stove and turn on to medium-high heat.
- Once Dutch oven is hot, add olive oil and chicken pieces (top side down). Sprinkle with salt and black pepper.
- Brown for 6-8 minutes or until skin releases and has color. Note: do not fully cook the chicken. Just render the skin a bit and add some color at this step.
- Remove the chicken pieces and set aside.
- Lower heat to medium. Add shallots and Brussels sprouts to Dutch oven.
- Toss Brussels sprouts and shallots in remaining oil and sprinkle remaining salt, pepper, turmeric, paprika, and cumin. Toss again until well coated and continue cooking, tossing occasionally.
- Remove from heat, add tomatoes and fresh thyme. Place chicken pieces on top of vegetables.
- Cover the Dutch oven and remove it from the stovetop. Stick the Dutch oven into the oven and roast for 60 minutes or more. Check at about 35 minutes and toss to ensure even cooking.
- Remove from oven and allow to cool for at least 15 minutes before serving. Top with fresh thyme.
Adapted from Everyday Maven’s One Pot Turmeric Chicken with Vegetables by Alyssa Brantley.