Spiced Chicken with Sautéed Collards and Peppers

Name: Spiced Chicken with Sautéed Collards and Peppers
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Southern
Ingredients: 0 teaspoons cayenne pepper; 1 large bunch collard greens, thick stems removed; 1 teaspoon ground cumin; 4 servings Kosher salt and black pepper; 2 Tbsps olive oil; 1 red bell pepper, thinly sliced; 1 large red onion, thinly sliced; 680 grams boneless, skinless chicken breasts

Spiced Chicken with Sautéed Collards and Peppers is a gluten free, dairy free, and primal recipe with 4 servings. This recipe covers 32% of your daily requirements of vitamins and minerals. This main course has 293 calories, 38g of protein, and 12g of fat per serving. From preparation to the plate, this recipe takes approximately 20 minutes. If you have chicken breasts, onion, ground cumin, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

Heat oven to 400 F.

Equipment you will use

Oven

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with the cumin, cayenne, and 1/2 teaspoon salt. Cook until browned, 3 to 4 minutes per side.

Ingredients you will need

Ground Cayenne Pepper

Whole Chicken

Cumin

Salt

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a baking sheet and roast until cooked through, 6 to 7 minutes.Return the skillet to medium heat and add the remaining tablespoon of oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Frying Pan

Add the onion and bell pepper and cook, stirring, until soft, 6 to 8 minutes.Meanwhile, thinly slice the collard leaves crosswise.

Ingredients you will need

Collard Greens

Bell Pepper

Onion

Add to the skillet along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, tossing, until just tender, 2 to 3 minutes.

Ingredients you will need

Pepper

Salt

Equipment you will use

Frying Pan

Serve with the chicken.Substitution: If you cant find collard greens at the market, Swiss chard or spinach will work just as well.

Ingredients you will need

Collard Greens

Swiss Chard

Whole Chicken

Spinach

Equipment

Oven

Frying Pan

Baking Sheet

Ingredients

Servings:

0teaspoons

cayenne pepper 1large bunch

collard greens, thick stems removed 1teaspoon

ground cumin 4servings

Kosher salt and black pepper 2Tbsps

olive oil 1

red bell pepper, thinly sliced 1large

red onion, thinly sliced 680grams

boneless, skinless chicken breasts

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Selbach Oster Zeltinger Himmelreich Riesling Kabinett Halbtrocken. It has 4 out of 5 stars and a bottle costs about 21 dollars.

Selbach Oster Zeltinger Himmelreich Riesling Kabinett Halbtrocken

#95 Wine Spectator Top 100 of 2017It’s richer and less minty than usual but I like the richness in this vintage, which can use a little gras; so anticipate a wine with more apple and less spearmint; crunchy stuff. The parcel is called Heel and it’s to the right of Anrecht, from which one of the great trio of en-bloc wines comes.