Assistant White House chef Sam Kass shares his recipe for a hearty meal that's perfect around the holidays.
  • 1 chicken, quartered
  • 1 1/2 tsp. paprika
  • 1 1/2 tsp. cayenne pepper
  • 1 1/2 tsp. ground coriander
  • Enough vegetable oil to lightly cover chicken
Brussels Sprouts and White Beans:
  • 2 cups brussels sprouts , outer leaves removed and quartered
  • 2 pieces bacon (optional)
  • 1 tsp. dried chilies
  • 1/2 lemon , zested
  • 1 cup white beans (soaked in water the night before if possible)
  • 1 onion , peeled and cut in half
  • 3 bay leaves
  • 3 cloves garlic
  • 3 to 4 Tbsp. fresh or dried herbs of your choice
Place beans, onion, bay leaves and garlic in a medium-size pot and bring to a boil. Reduce heat, cover and cook slowly. If beans were presoaked, they should take approximately 45 minutes; if not presoaked, up to 1 hour and 20 minutes. When beans are nearly soft, add generous salt until the water is lightly salty. When fully cooked, beans should be whole and soft; strain, remove garlic, onions and bay leaves and add any herb of your choice, lemon zest, oil, salt and pepper and mix.

Preheat oven to 350°. Rub chicken with spices. Optional: If you have a grill, it is great to sear the loin over high heat. Place the chicken in the oven. The chicken should take approximately 20 to 25 minutes, depending on the size, or until juices run clear. Remove from oven and let rest for 5 minutes.

Place bacon in a frying pan and cook over medium-low heat until bacon is crispy. Remove and chop into small pieces, leaving the fat in the pan. (If you are omitting bacon, substitute vegetable oil, enough to cover the frying pan.) Once the chicken is finished, heat frying pan over high heat and add brussels sprouts and chilies. Do not stir; wait until they get a golden brown. Then stir and let brown on other side. Remove from heat, add bacon, juice from 1/2 of a lemon and salt and pepper, mix and serve. Brussels sprouts should be golden and crunchy.

Serve together and enjoy.


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