Wine Wednesday: African chicken collards and cornbread

This recipe was adapted from Bon Appetit by Carla Williams, a L.A. based nutritionist, amateur food historian. What I like about this dish is that it is not only inexpensive and simple to prepare, but is also incredibly rich and exotic in its flavors. This is also a tribute to my most recent visit to Cape Town South Africa.

African Chicken and Collard Greens Recipe

  • 2 tsp garlic powder
  • 1 tsp paprika
  • 3/4 tsp kosher salt
  • 1/2 tsp cayenne
  • 4 bone-in chicken thighs (about 2 pounds), skin removed and discarded
  • 1 extra-large yellow onion, thinly sliced (about 4 cups slices)
  • 2 large cloves garlic , minced
  • 2 tbsp olive oil, divided
  • 12 cups cleaned and chopped collard greens (about 3 large bunches or one 12-ounce bag)
  • 1/2 – 3/4 tsp red pepper flakes
  • 1 1/2 cups low-sodium chicken broth

Directions

1. Preheat the oven to 325 F. Trim any fat from the chicken. Stir the garlic powder, paprika, salt, and cayenne together in a small bowl and rub into the chicken. Set aside.

2. Toss the onion slices and garlic together. Drizzle 1 tablespoon of the olive oil over the mixture and toss. Heat a dutch oven over medium-high heat. Add the onion mixture and cook until the onions begin to soften, 5-7 minutes, stirring constantly. Do not brown. Remove from the heat and remove the onions from the pan with a slotted spoon.

3. Gently rub the remaining tablespoon of oil into the chicken. Return the pot to the stove over medium heat. Lightly brown the chicken on all sides.

4. Mound the greens over the chicken. Sprinkle with the red pepper flakes and spread the onions over the greens. Pour the broth over the top and bring just to a simmer. Cover and transfer to the oven.

5. Bake for 45 minutes or until the chicken is tender. Serve immediately, spooning the juices over the top.

 

Red Rooster Harlem Corn Bread Recipe

Recipe courtesy Red Rooster Harlem

Makes 1 loaf, about 8 servings

1 cup flour
1 cup yellow cornmeal
2 tablespoon sugar
2 teaspoons baking powder
1 teaspoon dried aleppo flakes
1/2 teaspoon salt
1 egg, beaten
1 cup sour cream
1/3 cup buttermilk
2 tablespoons olive oil
Honey butter, for serving

Preheat the oven to 400 degrees F.

Combine the flour, cornmeal, sugar, baking powder, aleppo flakes, and salt in a large bowl.
In a separate bowl, whisk together the egg, sour cream, buttermilk, and olive oil.

Pour the batter into 9 by 5-inch loaf pan sprayed with cooking spray.

Bake in the oven for 22 to 25 minutes or until a toothpick inserted in the center comes out clean and the edges are golden brown.

Serve warm with honey butter.

 

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