• 0
  • 0


  • A minimum order of $45 is needed for delivery.

About the Dish

  • Boneless and Skinless Chicken

    Boneless and Skinless Chicken

  • Turbinado Sugar

    Turbinado Sugar

  • PeachDish Salt

    PeachDish Salt

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Mayhaw Pepper Jelly

    Mayhaw Pepper Jelly

  • Collard Greens

    Collard Greens

  • Spring Onion

    Spring Onion

  • Carrot



In a broiler-safe baking dish, season chicken with 1 packet sugar and 1/2 tsp. (1/2 packet) PeachDish salt. In a large bowl, whisk together mayhaw jelly and cider vinegar. Pour about one-third of the combined liquid over the seasoned chicken. Reserve the remaining liquid in the bowl for the slaw. Place the seasoned chicken in the oven, and set the timer for 15 minutes.
While chicken cooks, prepare your mise en place: Remove stems from collard greens; slice the stems very thinly into rings, discarding the tough last inch or so at the bottom of the stem. Roll the collard leaves and cut them into thin ribbons. Trim ends from green onions; thinly slice into rings. Use a vegetable peeler to shave carrot into ribbons.
When the timer goes off, remove chicken from oven. It should be nearly cooked. Pour juices into a small bowl and set aside separately. Place a rack in the highest position, and set oven to broil. Allow the broiler to heat while you let the chicken breast rest.
To make the collard slaw: Transfer reserved jelly/vinegar mixture add olive oil and remaining 1 packet sugar. Stir together well. Add the collard stems and leaves, green onion and carrots. Mix together well, pressing to crush the greens a bit, until thoroughly combined. Taste and adjust seasoning as desired.
Put the chicken pan back in the oven on the top shelf under the broiler, and broil 2-3 minutes or until browned. Remove and let rest for 3-4 minutes before serving.
Divide the collard slaw between 2 plates. Top with the chicken and reserved juices. Enjoy!