COCONUT CHICKEN WITH PICKLED PEPPER COLLARDS

Summertime is the best time for easy recipes. I love this one because it's a protein (chicken) and veggie, there are only five main ingredients (pickled peppers, chicken cutlets, shredded coconut, coconut milk, and collard greens) plus some pantry items, and you can make it in only 30 minutes of prep time.

Hats off to Top Chef Masters winner, restaurateur (Red Rooster among so many others), and author of the lovely memoir, Yes, Chef, Marcus Samuelsson for this recipe.

INGREDIENTS

COCONUT CHICKEN

  • 2 cups buttermilk
  • 3/4 cup unsweetened coconut milk
  • 2 garlic cloves, minced
  • 8 thin chicken cutlets (1 3/4 pounds)
  • 3 cups panko (6 ounces)
  • 1 tablespoon unsweetened shredded coconut (add up to 3 tablespoons, depending on your preference)
  • Salt
  • Freshly ground pepper
  • Canola oil, for frying

COLLARDS

  • 3 tablespoons extra-virgin olive oil
  • 2 large garlic cloves, halved
  • 2 pounds young collard greens—stems and inner ribs removed, leaves thinly sliced
  • 1 cup chicken stock
  • Salt
  • Freshly ground pepper
  • 4 pickled jalapeños, seeded and thickly sliced

 

HOW TO MAKE IT

  1. MAKE THE COCONUT CHICKEN - In a large bowl, combine the buttermilk, coconut milk and garlic. Add the chicken and refrigerate for at least 2 hours and up to 4 hours.
  2. In a shallow bowl, combine the panko and coconut; season with salt and pepper. Drain the chicken and season with salt and pepper. Dip the cutlets into the panko, pressing to help it adhere. Refrigerate for 10 minutes.

  3. MAKE THE COLLARDS - Heat the olive oil in a large skillet. Add the garlic and cook over moderate heat until golden, 2 minutes. Add the collards and cook, stirring, until wilted, 2 minutes. Add the stock and season with salt and pepper. Cook, stirring, until the liquid is nearly evaporated and the collards are tender, about 8 minutes. Discard the garlic and stir in the sliced jalapeños; keep warm by covering.
  4. FINISH THE CHICKEN - In a large nonstick skillet, heat 1-inch of canola oil until shimmering. Working in batches, fry the chicken over moderately high heat, turning once, until crispy, about 6 minutes. Drain on paper towels and season with salt. Serve with the collards.

 

Originally published at FoodandWine.com