(3 votes, average: 4.33 out of 5)INGREDIENTS:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts cut into ½-inch cubes
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper
- 4 slices of thick-cut bacon chopped
- 3 cups Brussels sprouts trimmed and quartered (about ¾ pound)
- 1 medium sweet potato peeled and cut into ½-inch cubes (about 8 ounces)
- 1 medium onion chopped
- 2 Granny Smith apples peeled, cored, and cut into ¾-inch cubes
- 4 cloves garlic minced (about 2 teaspoons)
- 2 teaspoons chopped fresh thyme or ½ teaspoon dried thyme
- 1 teaspoon ground cinnamon
- 1 cup reduced-sodium chicken broth, divided
- Heat olive oil in a FIREDISC® cooker over medium-high, until hot and shimmering. Add chicken, ½ teaspoon kosher salt, and black pepper. Cook until browned and cooked through (about 5 minutes.)
- Transfer to a plate lined with paper towels. Reduce heat to medium-low. Add chopped bacon. Cook until crisp and brown and fat has rendered, about 8 minutes.
- With Ultimate Frying Weapon™, transfer bacon to a paper towel-lined plate. (Tip: lay another paper towel on a plate with chicken, then stack bacon on that). Discard all but 1 ½ tablespoons of bacon drippings from ‘the disc. Increase heat to medium-high.
- Add Brussels sprouts, sweet potato, onion, and remaining ½ teaspoon salt. Cook, stirring, until crisp-tender and onions look translucent, about 10 minutes. Stir in apples, garlic, thyme, and cinnamon. Cook for 30 seconds. Pour in ½ cup of broth.
- Bring to a boil. Cook until evaporated, about 2 minutes. Add reserved chicken and remaining ½ cup broth.
- Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.
