So we’re a little over 1 month in, how are those new year resolutions going so far? What? Don’t bail on them just yet. I’m cooking up some goodies that will make you forget they are “healthy”! As mentioned in a previous post, I went gluten free out of necessity not because it appears to me the “in” thing to do these days. With that being said, I learned to tweak certain recipes so that I could still enjoy some of my favorites.
Today, I’ve cooked up some crispy chicken that I made using not one drop of oil. To go along with that is a family favorite: savory collard greens. Let me tell you, since I put together this greens recipe, I’ve been the “you bring the greens to the party” person. If it’s possible to make comfort food into health food, then this is it!
First off, let me introduce you to my new best friend. Her name is Bella, she’s an air fryer and she has changed my life forever. You can actually fry chicken completely crispy on all sides with no oil! It works best with parts that have a natural fat content like thighs and wings. For other parts with less fat, all you have to do is spray with an oil spray which still adds no additional calories. Do yourself a favor, buy one. They are usually on sale somewhere, I bought mine on sale at Macy’s for $50. I’ve seen them as low as $20 around black Friday so look around but definitely get one!
For the greens, I took the easier route and purchased two bags of pre-cleaned and pre-cut collard greens. It saves time on the preparation and makes it more convenient for a week day meal.
I always make my own stock using smoked turkey tails. I like this part of the turkey for its flavor and fat content. It gives greens a rich and savory flavor. Put these in a large pot and cover with about one inch of water. Boil covered on medium high for about an hour until it becomes fork tender.
To the stock pot, add in your “wet seasoning”:
1 green pepper
Half red pepper; half yellow pepper (or use mini peppers like I did)
2 medium onions (or 1 large)
4 cloves fresh garlic
Chop all of the veggies finely or use a food processor until it looks like this:
This is where it gets tricky. I like bold flavors, so my seasoning blend may be more “robust” than others. You really have to tweak it to your preference but this is what I use:
1 tbsp + 1 tsp sea salt
1 tbsp garlic powder
1 tbsp crushed red pepper
2 tbsp paprika ( I really like paprika)
1 tbsp minced onion (I hate onion powder so I use this instead)
1 tbsp salt free garlic & herb seasoning
1 tbsp + 2 tsp sugar
Add the greens, “wet seasoning”, and dry seasonings to the pot with the turkey tails. Cook uncovered for one hour; stir occasionally. The water will dissipate and concentrate flavors so only tweak seasoning at the end of the hour.
For the chicken, I used chicken thighs and use the same seasonings as above minus the sugar. The amount will vary depending on the number of pieces you prepare. Estimate about 1/8 tsp each per piece. I put all the seasonings in a bowl to make a “seasoning blend”.
Half of the blend is added directly onto the chicken. The other half is added to a separate bowl with 1/2 cup of Brown Rice Flour.
Set the air fryer to 400 degrees F. Preheat for 5 minutes. Place chicken in without overlapping. Cook for 20 minutes, turn over, cook for another 10-15 minutes or until completely done.
You are now ready to enjoy this crispy and savory delight. I know what you’re saying, “where is the macaroni & cheese and cornbread!” Trust me, this is so good, you won’t even miss it! You can even get seconds while staying true to your resolutions!
Oh no, I’m not done yet! I have more yet to come that I’m sure you don’t want to miss. Be sure to follow and tune in next time for a new treat!