|2 servings||calories per servings 350||protein serving 29 g||carbs per serving 21 g||total fat per serving 17 g|
Mayhaw, a fruit that grows wild in the swamps and river banks of the South, is one of the first fruits each spring to end up in a home economist’s jelly jars. In this meal, an especially tasty mayhaw pepper jelly and cider vinegar combine in both the chicken marinade and the collard slaw, but they express themselves in very different ways.
|Nutrition Facts||/ Per Serving|
|Total Fat||17 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||11 g|
|Total Carbohydrates||21 g|
|Dietary Fiber||5 g|
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!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...