Smokey Paprika Chicken Thighs & Creamy Brussel Sprouts

Ingredients: 

Chicken:

2 chicken thighs (skin-on or off)

1 cup cooked pearl barley

2 cups brussel sprouts (halved)

Olive oil

Smoked paprika

Italian herbs

Garlic powder 

Brussel Sprout Dressing:

Persian feta 

3-4 anchovy fillets

1 tsp Dijon mustard

½ lemon

1. Preheat oven to 200°C 

2. Season chicken with paprika, herbs, and garlic 

3. Put chicken in first for 5 minutes

4. Cook barley separately.

5. Remove chicken from oven briefly and flip the chicken 

6. Add Brussels sprouts to pan

7. Lightly cover with olive oil

8. Roast together for another 15-20 minutes

9. Once cooked set the chicken and brussel sprouts aside to cool 

10. Toss the brussel sprouts with dressing (Dijon, persian feta, anchovies, lemon) 

11. Plate the chicken with creamy brussel sprouts & barley