Chicken And Cabbage Griots Cookbook Recipes

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.

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!

CIDER GLAZED CHICKEN AND CABBAGE

Steps:

• Preheat the oven to 325 degrees.
• Combine the flour, salt, and pepper in a shallow bowl.
• Dredge the chicken in flour mixture, shaking off excess.
• In a large skillet over medium heat, warm the oil.
• Add the chicken in batches and cook 3 to 4 minutes on each side or until lightly browned.
• Transfer the chicken to a large oven proof baking dish.
• Tuck garlic, carrots, onions and bay leaves in between the chicken pieces. Sprinkle with the raisins, parsley and rosemary.
• Place the cabbage on top, season with salt and pepper and pour stock or broth and cider over top.
• Cover with foil and bake for 1 1/4 hours to 1 1/2 hours or until the chicken is tender and cooked through.
• To serve, place a chicken breast in the center of each of 6 plates and spoon the vegetables and sauce over the top.
• Serve over mashed potatoes.

CHICKEN AND CABBAGE SAUTE

Steps:

• Heat oil in large pot over medium high heat.
• Add garlic and chicken, saute until chicken is no longer pink.
• Add onions and mushrooms, saute until onions are translucent.
• Add cabbage, saute until cabbage is soft, about 5 minutes.
• Add chicken broth and reduce heat to medium. Cover and cook about 7 minutes or until cabbage is tender.
• Increase heat to medium high and saute 2 minutes or until liquid evaporates.