Crispy Brussels with Tahini & Juicy Chicken Legs

Want the juiciest, most flavour-packed chicken without any faff? Brining is your best mate. A salty soak transforms an average chicken leg into a juicy, golden, crispy-skinned masterpiece. Pair that with crispy, buttery Brussels sprouts and a punchy tahini dressing, and you've got a meal that’s fancy enough for a dinner party but easy enough for a lazy midweek cook-up.

Crispy Brussel Sprouts with Tahini Dressing and Juicy Chicken Legs

Juicy Chicken & Crispy Brussel Sprouts Recipe Serves: 2

Difficulty: Easy

Time: Prep Time: 15 mins (plus overnight brining) Cook Time: 40 mins

The Chicken

• 2x Chicken Leg Quarters

• Olive oil, salt, and pepper

Brine:

• 1L water

• ½ lemon, quartered

• 2 sprigs rosemary

• 2 bay leaves

• 15g salt

The Crispy Sprouts

• 500g Halved brussel sprouts

• Olive oil

• Salt & pepper

• 25g butter, melted but not browned

• Big drizzle balsamic vinegar

• Big drizzle pomegranate molasses

The Crunch

• 20g breadcrumbs

• 20g pine nuts

• Handful of pomegranate seeds

• Parmesan (as much as you want)

The Tahini Sauce

• 55g tahini

• 55g olive oil

• 60g water

• ½ lemon

• 3 anchovy fillets (they disappear into umami magic)

• 1 garlic clove

Method:

Brine the Bird

1. Chuck the chicken in its salty bath and let it do its thing overnight. When ready to cook, pat it dry, then rub it down with olive oil, salt, and pepper.

2. Bake at 220°C for 40 mins. Rest for 5 mins before you even think about cutting it.
   

Sprouts, But Sexy

1. Toss sprouts in olive oil, salt, and pepper. Roast at 220°C for 15 mins.

2. Meanwhile, melt the butter in a pan and pretend you’re about to do something fancy with it. Take the sprouts out, hit them with balsamic vinegar and pomegranate molasses, then drown them in that melted butter. Roast for another 10 mins until crispy.
   

Toasty Toppings

1. Throw the pine nuts and breadcrumbs into the butter pan (because we love free flavour).

2. Add a little oil and fry until golden. Set aside like the responsible cook you are.
   

Tahini Sauce

1. Blend or shake everything together in a jar until smooth. Done.
   

Assemble & Devour

1. Pile up those crispy sprouts, drown them in tahini dressing, shower with parmesan, sprinkle on the toasty pine nuts and breadcrumbs, then top it all off with pomegranate seeds.

2. Serve alongside your ridiculously juicy chicken leg and bask in your own genius.

No sad sprouts. No dry chicken. Just crispy, juicy, buttery perfection. Enjoy.