I used this recipe as inspiration for the Brussels.
Of course I didn't have all the ingredients. Instead of coconut oil, I used rendered chicken fat as my oil and I didn't bother tossing them with salt and pepper in a bowl before they went into the skillet. They is just one extra dirty bowl that isn't necessary. Once they were nice and caramelized, I turned the heat to low and tossed in 1-2 tablespoons of coconut butter instead of coconut milk. That melted in nicely so I stirred that around to coat all the lovely Brussels. Instead of shredded coconut I used these Coconut Chips.
I ordered a huge variety box of these chips a while back and am trying to find ways to use them up. In case you are wondering coconut is their best flavor.
As for the chicken...
Mix together:
Cooked Chopped Chicken (I had boiled some bones and pulled the meat off of them but if you have leftover chicken breast or just want to cook up a breast and use that, totally up to you)
Two celery stalks that have been diced
One diced green onion
Two eggs
3/4 cup Panko Bread Crumbs
Seasonings (Perhaps Paprika, Garlic Powder, Salt and Pepper)
Press firmly into a meatball shape and cook on a lightly greased griddle or skillet until brown on both sides.
If you want a quick sauce mix together some stone ground mustard, mayonnaise and pickle juice. Goes nicely with this.
