Rugged Roasted Chicken ‘n’ Sprouts: Packed with flavor & perfect for a hungry wanderer after a day of wilderness adventure. Fill your hungry belly, just as you’ve filled your hungry soul, with smokey rosemary chicken, Brussel Sprouts, & potatoes. It’s rugged with a slight spice but boasts a sweet side, too. *For the real hungry bears, add some hearty veggies or fruits, also.
- carrots are easy to keep longer & go great in these types of meals
- apples & peaches make a great fruit addition
- choose either raw chicken to cook or make it easier by bringing pre-cooked chicken to camp
- 1 lb. Chicken, diced
- 6 Brussel Sprouts (quartered)
- 2 chopped whole carrots
- 3 garlic cloves, chopped
- 4 Tbsp. cold Coconut oil
- Approx. 2 tsp each of spices:
- Black Pepper
- Cayenne pepper
- Garlic salt
- Honey powder or raw honey
*Optional: dices apples or peaches
Feeds 2 hungry adults with scraps leftover for the dog!
Directions (on Campfire):
Begin by adding half a cup of water to the cast iron pan. Place on grate over campfire. Add chicken. Cook for approximately 15 minutes. Add more water as needed. Towards the end, once chicken is white and thoroughly cooked, add two tablespoons of oil to aid in browning if chicken. Add spices (as much as desired. Caution for cayenne pepper. Only a little is needed for slight spice. About a tsp of honey powder adds a good glaze. You can add more at the end if needed). Once cooked, it can be easier to just pull chicken off; otherwise be sure to add veggies before chicken begins browning. Add another two tablespoons of oil. Add in vegetables. Place Brussel Sprouts spaced out so that all Sprouts contact bottom of pan. After a minute of cooking, add in carrots all around. Add in rest of spices. Cook until carrots are cooked to desire softness and desired char. Brussel Sprouts taste best with some blackened crisp on leaf edges.
*On Camp Stove: This meal also comes out well on a campstove with similar cooking instructions. If in a hurry, try a side of packaged mashed potatoes.