Spicy Maple Chicken Thighs with Cheesy Potatoes & Collard Greens

Spicy Maple Chicken Thighs

with Cheesy Potatoes & Collard Greens

40 MIN
4 Servings
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    From the Test Kitchen

    For this hearty, seasonal dish, we’re topping seared chicken with a rich, spicy-sweet glaze of maple syrup, hot sauce, and more—a delicious complement to sides of cheesy roasted potatoes and braised apple and collard greens.
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    Dietary Information

    Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      480 Cals (est.)
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    ingredients
    Spicy Maple Chicken Thighs with Cheesy Potatoes & Collard Greens
    Title
    • 1½ lbs Boneless, Skinless Chicken Thighs
    • 1½ Tbsps Maple Syrup
    • 1 Apple
    • 1 Red Onion
    • 1 Tbsp Hot Sauce
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • 1 bunch Collard Greens
    • 2 Tbsps Butter
    • 2 Tbsps Vegetable Demi-Glace
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    • 1 Tbsp Sherry Vinegar
    • 1 head Romanesco Cauliflower
    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Halve, peel, and thinly slice the onion. Separate the collard green leaves from the stems; discard the stems and thinly slice the leaves. Grate the apple on the large side of a box grater, discarding the core. In a bowl, combine the maple syrup, worcestershire sauce, demi-glace, hot sauce, and 2 tablespoons of water; season with salt and pepper. 

    Roast the cauliflower
    2 Roast the cauliflower

    Line a sheet pan with foil. Place the cauliflower florets on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Braise the collard greens & apple
    3 Braise the collard greens & apple

    Meanwhile, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped collard greens and grated apple; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are slightly softened. Add the vinegar and 1/2 cup of waterseason with salt and pepper. Cook, stirring occasionally, 13 to 15 minutes, or until the collard greens are softened and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Cook the chicken
    4 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 8 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

    *An instant-read thermometer should register 165°F.

    Make the pan sauce & serve your dish
    5 Make the pan sauce & serve your dish

    Heat the pan of reserved fond on medium-high until hot. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the roasted cauliflower and braised collard greens and apple. Top the chicken with the pan sauce. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Halve, peel, and thinly slice the onion. Separate the collard green leaves from the stems; discard the stems and thinly slice the leaves. Grate the apple on the large side of a box grater, discarding the core. In a bowl, combine the maple syrup, worcestershire sauce, demi-glace, hot sauce, and 2 tablespoons of water; season with salt and pepper. 

    2 Roast the cauliflower

    Line a sheet pan with foil. Place the cauliflower florets on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the cauliflower
    Braise the collard greens & apple
    3 Braise the collard greens & apple

    Meanwhile, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped collard greens and grated apple; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are slightly softened. Add the vinegar and 1/2 cup of waterseason with salt and pepper. Cook, stirring occasionally, 13 to 15 minutes, or until the collard greens are softened and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Cover to keep warm.

    4 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 8 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

    *An instant-read thermometer should register 165°F.

    Cook the chicken
    Make the pan sauce & serve your dish
    5 Make the pan sauce & serve your dish

    Heat the pan of reserved fond on medium-high until hot. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the roasted cauliflower and braised collard greens and apple. Top the chicken with the pan sauce. Enjoy!

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