Tuesday, June 19, 2012

Paleo Chipotle Jerk Chicken with Collard Greens

Paleo Chipotle Jerk Chicken with Sauteed Collard Greens

Cavemen probably didn't marinate their meat, but that doesn't mean we can't.  This recipe uses honey instead of sugar to add the sweet to the spicy wings.  

What you need:

3 lbs chicken wings, legs, and/or thighs

1/3 cup honey 
1/3 cup apple cider vinegar
1/3 cup water

6 - 8 scallions
4 cloves garlic
1 hot pepper (I prefer serrano, but jalepeno or other can be used)

3x Allspice
3x Ginger
3x Chipotle powder
1x Paprika
1x Cinnamon
1x Cumin
1x Thyme
.5x Dried orange peel
.5x Sage
.5x Sea Salt

1 bunch Collard greens
1 small onion

First, blend or food process the scallions, garlic cloves, and hot pepper into a fine paste.  Next, add the honey, vinegar, and water to the mixture.  Then, stir in the spices.  Taste as you go to find the right fit for your palette.  

Put the chicken in a single layer on a roasting pan.  Slowly spoon the mixture over the chicken.  Cover the pan, and let it marinate in the fridge for 6 - 8 hours.  

After the chicken has marinated, heat your oven to 350 degrees.  Steal a little marinade from the pan, and set it aside to baste the chicken with.  Roast the chicken for 60 - 70 minutes, basting occasionally.  

If you'd like you can make extra marinade, you can also set it aside to make a thick jerk sauce.  Simply bring it to a boil and let it reduce for a few minutes until it thickens.

For the greens:

Slice greens into thin strips.  Chop onion into small pieces.  Saute the onion in butter for a minute or two, then add the greens.  Stir them around a bit until they are coated in butter.  Then add 1/4 cup of water, and cover letting them steam for a few minutes.  

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