1lbchicken tenderscut into 1-inch cubes (see note 1)
1cupbuttermilksee note 2
¼teaspoonkosher saltoptional - see note 3
Quick Sauteed Collard Greens
2lbscollardscleaned & stems removed
1tablespoonfresh lemon juice
¼teaspoonred pepper flakes
Creamy Fonio Grits
3cupsvegetable broth or water
1 ½cupsheavy creamor nut creamer
Roasted Sweet Potatoes
Preheat the oven to 400 degrees.
In a large bowl toss sweet potatoes with melted butter until everything is coated. Sprinkle them with cinnamon, nutmeg, vanilla, salt, and toss until coated.
Pour potatoes onto a foil-lined baking sheet in a single flat layer. Transfer to the oven and roast for 20 minutes.
In a small bowl microwave the syrup and thyme for 20-30 seconds. Stir in the pecans and set aside.
Remove potatoes from the oven and use a spatula to release them from the foil. Pour the syrup and pecan mixture over the potatoes and use spatula to flip so that all the potatoes get coated. Return to the oven for 5 minutes. Remove from the oven.
To Marinate Cajun Chicken bites
Add buttermilk and hot sauce to a large ziplock bag. Seal and shake it up to blend. Add chicken to the bag and seal it. Place in the fridge to marinate for 2-24 hours.
To Cook Cajun Chicken Bites
Preheat oven to 400F/200C.
In a small bowl whisk together the cajun seasoning, baking powder, and salt and set aside.
When chicken is done marinating drain the chicken of excess marinade using a colander and season it with the spice blend. Use tongs to ensure all the chicken is fully coated.
Spray a foil-lined sheet pan with cooking spray. Transfer the chicken to the sheet pan and spread pieces out event. Lightly spray with cooking spray and bake for 6 minutes, then turn, spray and bake for a further 6 minutes or until golden.
Sauteed Collard Greens
Wash collard leaves until clean. Cut off woodsy stems. Stack a few leaves and roll them into a tight cylinder and cut crosswise into very thin ribbons. Repeat for the rest.
Add oil to a large skillet oven over high heat, add onion and stir for 2 minutes. Add garlic and stir for 1 minute. Add the collards to the pan in batches cook down. When all the collards are in add the remaining ingredients and cook for 5-7 minutes then remove from the heat.
In a medium saucepan over high heat, bring the vegetable broth or water to a boil. Add the garlic and stir in the fonio. Reduce the heat to medium-low and cook for 3 minutes. Whisk in remaining ingredients and cook for 3 more minutes or until the grains are tender.
To assemble soul bowl
Divide fonio grits into 4 bowls. Top with collard greens followed by sweet potatoes. Add in the chicken bites and serve with a side of hot sauce.