Rating: 4 stars
955 Ratings
  • 5 star values: 0
  • 4 star values: 955
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 955 Ratings

“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 

Marcus Samuelsson
Marcus Samuelsson
July 2012

Gallery

Credit: © Antonis Achilleos

Recipe Summary test

active:
30 mins
total:
2 hrs 45 mins
Yield:
4
Advertisement

Ingredients

coconut chicken
collards

Directions

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.

    Advertisement
  • 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.

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.

  • 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.

Advertisement