Chicken And Cabbage Griots Cookbook Food

SHEET PAN ROAST CHICKEN & CABBAGE

Steps:

• Preheat the oven to 425ºF. Pour a teaspoon of neutral oil over a rimmed sheet pan. Rub to coat.
• In a small bowl, stir together the sesame oil, coconut oil, soy sauce, rice vinegar, and sriracha, if using. Place chicken in a large bowl. Season all over with salt and pepper. Pour 1/4 cup of the prepared mixture over the chicken and let marinate while the oven preheats. (Chicken can marinate longer, too, but try, if time permits, to bring it to room temperature before cooking-the coconut oil will solidify in the fridge and look clumpy, which is fine.)
• Cut the cabbage in half through the core. Cut again through each core and repeat this process until you are left with many wedges, no greater than 1-inch wide. Place the wedges in a large bowl, season all over with salt and pepper, and toss with the remaining dressing.
• Place chicken on prepared sheet pan spreading it out evenly. Roast for 10 minutes. Remove pan from oven, and nestle cabbage wedges all around the pieces, tucking it under if necessary-it will feel like a lot of cabbage. Roast for 20 to 25 minutes more or until chicken is golden and cooked through. Remove pan from oven, transfer chicken to a platter to rest. Return cabbage to the oven to roast for 10 to 15 minutes more, or until juices have reduced and edges of cabbage wedges are caramelized.

SHEET-PAN ROAST CHICKEN AND MUSTARD-GLAZED CABBAGE

Steps:

• Heat the oven to 425 degrees. Prepare the dressing: In a small bowl, whisk together 1/2 cup olive oil with the mustard, garlic, vinegar and cumin seeds. Season generously with salt and pepper.
• Prepare the cabbage: Halve the cabbage lengthwise through the core, then cut each half into 1-inch-thick wedges. (Make sure to continue cutting lengthwise through the core to keep the pieces intact.) You should have about 16 pieces.
• Add the cabbage wedges to a large (13-by-18-inch) baking sheet. Brush all the wedges with half the vinaigrette, then carefully turn and brush the other side with remaining vinaigrette. Arrange in an even layer, then season generously with salt and pepper. On a separate baking sheet, brush the red onion rounds with olive oil on both sides; season generously with salt and pepper. Add the onion rounds to the cabbage wedges, interspersing the red onion and cabbage and tucking some onion rounds partly underneath. Sprinkle the capers evenly on top.
• Prepare the chicken: In a small bowl, toss the coriander and cumin with 1 tablespoon salt and 1 1/2 teaspoons pepper. Place the chicken on the sheet pan where you oiled the onions and drizzle with olive oil all over, then rub the seasoning all over the chicken. Arrange the chicken pieces on top of the cabbage and onions, skin-side up.
• Transfer to the oven and roast until the chicken is cooked through and the cabbage is lightly browned in spots and tender, about 35 to 40 minutes. Top with parsley or dill and serve immediately, passing more mustard on the side.

CHICKEN AND CABBAGE (GRIOT'S COOKBOOK)

Steps:

• Sauté onions and garlic, lightly in oil (to bring out flavor).
• Add tomato juice, seasons, cabbage. Bring to a gentle boil. Add chicken; spoon some cabbage over the chicken.
• Lower heat. Cover and simmer until chicken is done (about 40 minutes).
• Check occasionally and stir gently to prevent sticking.
• Other vegetables which might be used include mushrooms, green peppers, lima beans, string beans, etc.
• DO NOT USE LEAFY VEGGIES!

CHICKEN BREASTS WITH CABBAGE (KRAUTHENDL)

Steps:

• Carefully pull away the skin of each chicken breast half. Using a boning knife, carefully cut away all the bones except the main wing bone. Scrape the meat of the main wing bone from the tip of the bone toward the breast. Cut the main wing bone in half. Leave the bottom half intact. Discard the portion of the bone that has been scraped. Sprinkle chicken with salt and pepper and set aside.
• Cut the bacon into 1/4-inch cubes and set aside.
• Cut away and discard the core of the cabbage. Shred the cabbage finely. There should be about 10 cups or 1 pound. Set aside.
• Put the bacon in a kettle and cook until rendered of fat and lightly browned. Arrange the chicken pieces, skinned side down, close together and in one layer over the bacon cubes. Cook about 2 minutes or until the chicken has lost its raw look on the bottom. Turn the pieces and cover. Continue cooking about 2 minutes.
• Remove the chicken pieces. Add the onions to the bacon cubes and stir until wilted. Add the wine and bring to a boil. Add the cabbage, salt and pepper and toss. Sprinkle with paprika and stir until cabbage shreds are coated. Sprinkle with sugar. Cover the cabbage with the chicken breasts, boned side down, in one layer. Cover closely and cook 10 minutes. Lift the chicken pieces and stir the sour cream into the cabbage mixture. Replace the chicken pieces and spoon some of the sauce on top. Cover and cook about 5 minutes longer. Sprinkle with parsley and serve.

CRISPY CURRIED CHICKEN CUTLETS WITH A LOT OF CABBAGE

Steps:

• Prepare the cabbage: In a medium bowl, whisk together ¼ cup water, the vinegar, sugar, and salt until the sugar and salt are dissolved. Add the cabbage and toss until well coated. Set aside.
• Make the kkasseu sauce: In a small bowl, stir together the Worcestershire sauce, ketchup, and brown sugar until smooth. Set aside.
• Make the chicken cutlets: Place the chicken breasts between two sheets of parchment paper or plastic wrap (or in a large resealable plastic bag) and pound them with a rolling pin until they are flat and uniformly ¼-inch thick. Season with salt and pepper on both sides.
• On a large plate, stir together the mayonnaise and mustard. On another large plate, stir together the panko, curry powder, garlic powder, and some salt and pepper. Set the chicken on the first plate and smother both sides with the mayo-mustard mixture. Then transfer chicken to the second plate and press down, flipping and pressing down multiple times to ensure even panko stickage on both sides.
• In a large skillet, heat 2 tablespoons of the oil over high heat until hot and shimmering. Add one of the chicken cutlets and fry until golden and crisp, about 2 minutes. Turn the chicken over and fry on the second side until the chicken is cooked through, 1 to 2 minutes. Transfer to a large plate, wipe the skillet out with a paper towel, and repeat with the remaining 2 tablespoons oil and the second cutlet.
• To serve, divide the cutlets between two plates and pour the kkasseu sauce over each cutlet. Divide the quick-pickled cabbage between the two plates and add some white rice alongside

ROASTED CHICKEN WITH CARAMELIZED CABBAGE

Steps:

• In a small dish, stir together 1 1/2 tablespoons Diamond Crystal kosher salt or 1 tablespoon Morton's coarse kosher salt, 1 teaspoon black pepper, 1 teaspoon fennel seeds and the brown sugar.
• Place the chicken on a large plate or sheet pan and, with a paper towel, pat the surface of the chicken as dry as you can. Remove any giblets from the cavity and reserve for another time. Sprinkle a third of the spice mixture into the cavity of the chicken, focusing especially on the underside of the breasts. Use your hands to really rub the spices into the cavity. Now, sprinkle the rest of the spice mixture all over the surface of the chicken, including the bottom but especially the top, where the breasts are, and again, really rub it into the skin. If roasting right away, let the chicken sit at room temperature for at least 1 hour. Alternatively, you can place the chicken, uncovered, in the refrigerator to dry-brine for up to 24 hours; just be sure to let it sit out at room temperature for at least 1 hour before roasting.
• While the chicken is coming to room temperature, position a rack on the bottom third of the oven and heat the oven to 425 degrees. On a large sheet pan, add the cabbage, onion, 4 tablespoons olive oil and the remaining 1 teaspoon fennel seeds. Season generously with salt and pepper, and toss until evenly combined. Push the cabbage and onions to the edges of the pan to make room for the chicken, and place the chicken in the center of the pan, breast side up; the chicken should have direct contact with the pan and not be sitting over any of the vegetables. Massage the remaining 1 tablespoon olive oil onto the chicken and give it a final generous sprinkling of salt and pepper (going lighter on the seasoning the longer the chicken has been dry-brined).
• Roast the chicken, rotating the pan halfway through, until the skin is golden brown and crispy, and the thigh meat reaches 160 degrees on an instant-read thermometer (it will continue to cook as it rests), 40 to 55 minutes or 13 minutes per pound. Do not cut into it to check that the juices run clear. The cabbage and onions should be soft and slightly charred in spots.
• Let the chicken rest for at least 15 minutes on the pan before transferring to a cutting board and carving into portions. Don't forget to turn the carcass over and eat the two "oysters" on the bottom of the chicken where the back of the thighs meet the spine. It's arguably the best part of the roast chicken experience, and the chef's treat.
• Add the vinegar to the cabbage and onions, toss until evenly distributed and taste for seasoning, adjusting with salt and pepper. Serve alongside the chicken.

CHICKEN WITH BACON AND CABBAGE

Steps:

• Fry bacon until golden in a heavy three-quart casserole. Remove bacon from pan and drain on absorbent paper.
• Dry chicken pieces and brown them well, a few at a time, in the bacon fat in the pan. Remove chicken and set aside. Pour all but one tablespoon of the bacon fat out of the pan.
• Saute the onion in the one tablespoon of bacon fat over low heat until soft but not brown. Add the garlic and saute a few minutes longer. Add the vinegar and deglaze the pan, scraping up any browned particles. Add the cabbage to the pan, cover and cook over very low heat until the cabbage is wilted, 10 to 15 minutes.
• Stir in the wine, thyme, pepper and the bacon. Return the chicken to the pan. Cover and simmer over low heat about 35 minutes, until the chicken is done.
• Arrange the chicken on a serving platter. Arrange the cabbage mixed with bacon alongside or around the chicken, draining it well to leave as much cooking liquid as possible in the pan. Cover to keep warm.
• Briefly boil down the cooking liquid to thicken it slightly. Off heat, swirl in the butter bit by bit. Spoon some of the sauce over the chicken and the rest over the cabbage before serving.

CHICKEN WITH GRITS

Steps:

• Bring water and salt to a boil in a medium saucepan; stir in grits and cook according to package directions.
• Spoon grits into a greased 9-inch square baking pan; cover and chill until firm.
• Rub chicken breasts with the ground cumin.
• Melt butter in a large skillet over medium heat.
• Add chicken and cook, turning, for about 12 minutes, or until brown and fork tender.
• Remove chicken from skillet and drain on paper towels; cover and keep warm.
• Invert baking pan to remove grits. Cut into 4 squares, then cut each square diagonally into 2 triangles.
• In same skillet, heat pan drippings to medium temperature.
• Add grits and sauté, turning once, about 5 minutes or until lightly brown.
• To serve:.
• Cut each chicken breast into slices.
• Place chicken slices from one breast half on each serving plate with 2 grits cakes on the side.
• Spoon Spicy Southern Salsa over the grits cakes.
• Spicy Southern Salsa.
• 1 cup corn kernels, cooked and drained.
• 1 cup black-eyed peas, cooked and drained.
• 1 medium tomato, seeded and chopped.
• 1/2 cucumber, peeled, seeded, diced.
• 1/4 cup chopped green onions.
• 2 tablespoons minced fresh basil.
• 1 small jalapeno, seeded and finely minced.
• 1 clove garlic, minced.
• 1/4 teaspoon salt.
• 1/8 teaspoon pepper.