© Antonis Achilleos
Active Time
30 MIN
Total Time
2 HR 45 MIN
Yield
Serves : 4

“Coconut connects with my African roots,” says Ethiopian-born Marcus Samuelsson about a key ingredient in F&W’s Challenge. The Top Chef Masters winner also had to use pickled peppers and chicken. Slideshow: More Great Recipes from Marcus Samuelsson

 

How to Make It

Step 1    make the coconut chicken

In a large bowl, combine the buttermilk, coconut milk and garlic. Add the chicken and refrigerate for at least 2 hours and up to 4 hours.

Step 2    make the coconut chicken

In a shallow bowl, combine the panko and coconut; season with salt and pepper. Drain the chicken and season with salt and pepper. Dip the cutlets into the panko, pressing to help it adhere. Refrigerate for 10 minutes.

Step 3    make the collards

Heat the olive oil in a large skillet. Add the garlic and cook over moderate heat until golden, 2 minutes. Add the collards and cook, stirring, until wilted, 
2 minutes. Add the stock and season with salt and pepper. Cook, stirring, until the liquid is nearly evaporated and the collards are tender, about 8 minutes. Discard the garlic and stir in the sliced jalapeños; keep warm.

Step 4    make the collards

In a large nonstick skillet, heat ½ inch of canola oil until shimmering. Working in batches, fry the chicken over moderately high heat, turning once, until crispy, 6 minutes. Drain on paper towels and season with salt. Serve with the collards.

Suggested Pairing

Balanced, fruit-forward Spanish white.

You May Like