Sautéed Chicken Thighs with Brussels Sprouts & Peanut Sauce

Directions

1. Rinse and dry the produce. Trim the Brussels sprouts, remove the outer leaves, discard the stems, and cut them lengthwise into quarters; transfer to a medium bowl.
2. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
3. Place a skillet over medium-high heat and add virgin coconut oil, swishing to coat the bottom.
4. When the oil is hot, add the chicken thighs and sear 2–3 minutes per side until golden; reduce the heat to medium and cook until they are cooked through, about 3–5 more minutes. Transfer the chicken to a plate and cover with foil to keep warm.
5. Mince the shallots after trimming the ends, then add them to the skillet and cook, stirring frequently, until softened, about 2–3 minutes.
6. Add the Brussels sprouts to the skillet and cook, stirring frequently, until lightly browned and tender, about 4–6 minutes. Remove from heat.
7. Juice the lime into a small bowl. Peel and mince the garlic, then add it to the lime juice.
8. In a separate bowl, whisk together lime juice, minced garlic, peanut butter, water, soy sauce, honey, and crushed red pepper until smooth. Serve by dividing the chicken and sprouts onto plates and drizzling with the peanut sauce, or offer the sauce on the side for dipping.