Spiced Roast Chicken & Collard Greens with Maple Butter & Thyme

 

DSC01808.JPG

Chicken quarter, the leg and thigh portions, just happen to be the perfect portion for two—which features all the best parts of the bird. This dish highlights succulent dark meat with a spice rub of sweet paprika, ground coriander, garlic powder and  a hint of crushed red pepper flakes, for a mild kick. To a ensure tasty, crispy-skinned meat,  browning the chicken skin on the stovetop in a cast-iron skillet will give you the best results  before roasting it in the oven. The chicken was served over a bed of stewed collard greens and onion and spooning warm, homemade maple butter on top—a sweet, rich mix of melted butter, maple syrup and apple cider vinegar.

I made this dish a second time, but instead of drizzling the chicken with maple butter, I switched it up a bit and used my Grand’s recipe for White Barbecue Sauce, making it a twist of classic southern barbecue chicken.

You see, White Barbecue  Sauce is a regional favorite found in the foot hills of Appalachian Mountains of Northern Alabama. Pit master, Bob Gibson is credited with concocting white sauce back in 1925. This tangy, mayonnaise-based condiment was traditionally used to dress chicken. But today, just about every BBQ joint in the area has  a white barbecue sauce on their menu,  and use it on their meats, and place it on their tables. You can eat it with everything from french fries to bread to chicken and ribs. This unique, tangy flavor is the perfect compliment to just about everything.

To make a White Barbecue Sauce you only need  four ingredients: mayonnaise, vinegar, salt, and coarsely ground pepper. But my Grand’s recipe called for a little buttermilk and just a touch of heavy cream, to give it a dressing like consistency.

To be perfectly honest, being a Southern girl, I preferred my Grand’s White Barbecue Sauce…….

Enjoy!

Adapted from Blue Apron, 2015

Serves 2

Ingredients:
2 Chicken leg and thigh quarters
1 Yellow Onion
½ bunch collard greens
1 bunch fresh thyme
2 Tablespoons unsalted butter
1 Tablespoon apple cider vinegar
1 Tablespoon maple syrup
2 Teaspoons Spice Blend (Garlic Powder, Smoked Sweet Paprika, Ground Coriander and Crushed Red Pepper Flakes)

Directions:
Preheat the oven to 450°F.

Prepare the ingredients:
Wash and dry the fresh produce. Remove and discard the collard green stems; roughly chop the leaves. Peel, halve and thinly slice the onion. Pick the thyme leaves off the stems; discard the stems.

For the Chicken:
Line a sheet pan with foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper and as much of the spice blend  to taste.Sprinkle the skinless side with half the thyme. In a medium pan , heat 2 teaspoons of olive oil on medium high until hot. Add the seasoned chicken, skin side down. Cook 4 to 6 minutes, or until the skin is browned and crispy. Turn off the heat. Transfer the browned chicken, skin side up, to the prepared sheet pan, leaving any browned bits  in the pan on the stovetop.

Place the browned chicken in the oven and roast 24 to 26 minutes, or until cooked through.Remove from the oven.

For the Collard Greens:
While the chicken roasts, add 2 teaspoons of olive oil to the pan of reserved brown bits and heat on medium until shimmering. Add the onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the collard greens and ⅓ cup of water.  Cover with a lid and cook, stirring occasionally, 18 to 20 minutes, or until the collard greens are wilted and very tender. Season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Rinse and wipe out the pan.

For the Maple Syrup Butter:
Make the make the maple syrup butter, just before serving, heat the pan used to cook the collard greens on medium until hot. Add the butter, maple syrup and vinegar;season with salt and pepper. Cook, occasionally swirling the pan, 1 to 2 minutes, or until bubbling and thoroughly combined.Remove from heat and season with salt and pepper to taste.

To serve , transfer the roasted chicken to the serving dish of cooked collard greens. Top with the maple butter. Garnish with the remaining thyme. Enjoy!

 

 

 

TODAY.com Parenting Team FC Contributor


Dairy-Free Egg Nog

 

Cater to your lactose-intolerant guests at your next holiday party with this dairy-free egg nog. This quick and simple recipe is sure to impress!

Adapted from  Chef Aaron Sanchez

Makes 8 Servings

Ingredients:
2 cups almond milk (click here for homemade almond milk)
2 cups coconut milk
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
4 large pastured egg yolks
8 cinnamon sticks, for garnish (optional)

Directions:
In a blender or food processor, process all the ingredients on high speed for 2 minutes, until the egg yolks are fully incorporated. Pour into a pitcher and refrigerate until chilled, for about 30 minutes.

Pour into glasses and serve chilled with freshly grated nutmeg sprinkled on top. Add a cinnamon stick, for garnish, if desired.

TODAY.com Parenting Team FC Contributor


Pumpkin French Toast

DSC00965

This easy to make Pumpkin Spice French Toast recipe is a fun Autumnal twist on a favorite breakfast dish. Flavored with a subtle pumpkin spice flavor, the bread slices are quickly soaked in an egg pumpkin milk bath then pan fried in butter to perfection. I used a homemade cinnamon bread in this recipe, but feel free to use whatever type of bread that you like. The finishing touch:  a  light dusting of powdered sugar and a drizzle of warm maple syrup,  will make this a breakfast treat that entire family will enjoy.

Bon Appetite!

Serves 4
Ingredients:
3/4 cup milk
3 eggs
1/4 cup unsweetened canned pumpkin
2 Tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice (click here for the recipe)
2 Tablespoons melted butter or non-stick spray
8 slices of day old French bread or brioche
Powdered sugar, for serving
Pure maple syrup, for serving

Directions:
In a small bowl, whisk the milk, eggs, pumpkin, sugar, cinnamon, vanilla, and pumpkin pie spice.

Coat a cast iron skillet or griddle with melted butter.

Soak the bread slices in the egg mixture for 2 seconds on both sides. Do not let the bread soak very long, or the bread will become soggy.

Heat the skillet on medium heat. Place the battered slices in the skillet and fry the slices long enough until each side is dry and speckled brown, about 2 to 3 minutes.

Dust the French toast with powdered sugar and serve with warm maple syrup and a pat of butter.

 

Style Note:
Plate: Lauren By Ralph Mandarin Dinner Plate