Week 6 is bringing you an interesting and yummy alternative to chicken and waffles, with a HEALTHIER recipe option featuring Collard Greens!
This week’s recipe comes from New York’s own Julie’s recipe developer’s blog, Savvy Eats. Julie specifically focuses on providing her readers with season-appropriate recipes, as well as ways to preserve foods! What a novel theme for a blog, hope you guys check it out! I am excited to share her fun spin on the popular Chicken and Waffles dish. I personally have never actually eaten the original dish, as it sounded like a bit of a heart attack (aha), but this recipe actually makes me really want to try it. With the bitter juiciness of the collards with the sweet waffles and salty chicken…oh lands…my mouth is watering now.
Healthier Chicken and Waffles
For the chicken:
1 1/2 pounds chicken thighs (5-6 thighs), skin on
1 cup brewed black tea, cooled to room temperature
5 teaspoons salt
4 teaspoons granulated sugar
1 tablespoon canola oil*
For the collard greens:
1 bunch collard greens, washed and central stems removed
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
For the waffles:
1 1/2 cups all-purpose flour
1 cup cornmeal
3 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups milk
4 tablespoons melted butter
For the chicken: Pat the chicken dry with a few paper towels, just to get some of the juices off. Place them in a large gallon-sized plastic bag, and pour in the tea, salt, sugar and canola oil. Seal the bag, squeezing out as much air as possible, and shake the bag to coat the chicken. Marinate for at least 30 minutes, or up to 24 hours in the refrigerator. Put the chicken on the counter for the last 30 minutes to allow the thighs to come back up to room temperature. Preheat the oven to 450F. Arrange the thighs in a baking pan, skin side up, so that the pieces are nestled closely together. Bake for 40-50 minutes, or until a thermometer inserted into the thickest part of a thigh reads 175F.
For the collard greens: While the chicken cooks, bring a large pot of salted water to a boil. Cut the leaves of the collard greens in half, then add them to the boiling water. Cook for 8-10 minutes, until bright green and slightly tender. Drain and rinse in cool water until they are cool to the touch. Squeeze out some of the water. Heat the olive oil in a large pan, then add the greens, salt, paprika and pepper. Cook, stirring occasionally, until the collard greens are wilted, about 3-4 minutes.
For the waffles: Preheat a waffle iron. I used a classic type waffle maker, but Belgian-style would work as well. Whisk the flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Create a well in the middle of the dry ingredients, and pour in the eggs, milk and melted butter. Stir until the batter is smooth and there are no dry spots left. Pour 1/2 cup batter in the center of the waffle iron. Cook according to the manufacturer’s instructions.
To assemble: Top each waffle with some collard greens and a chicken thigh. Serve hot.
*I would personally suggest using an alternative oil, such as coconut, seseame or grapeseed oil for a healthier option. Each has a seperate health-benefit and would provide a better healthy fat for your body over corn.
If you want to learn how to preserve the waffles for later use, be sure to check out Julie’s separate entry just for that!