Extra healthy chicken and waffles hold a for a huge weekend dinner or brunch. The chicken is marinated in a candy tea brine and baked rather than fried, then layered on high of cornmeal waffles and wilted collard greens.

Substances:

• 1 1/2 pounds chicken thighs (5-6 thighs), skin on
• 1 cup brewed dark tea, cooled to room temperature
• 5 teaspoons salt
• Four teaspoons granulated sugar
• 1 tablespoon canola oil
• 1 1/2 cups all-motive flour
• 1 cup cornmeal
• 3 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 gargantuan eggs, lightly overwhelmed
• 1 1/2 cups milk
• Four tablespoons melted butter
• 1 bunch collard greens, washed and central stems removed
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground dark pepper

Directions:

1. Pat the chicken dry with about a paper towels, moral to web about a of the juices off. Map them in a gargantuan gallon-sized plastic receive, and pour in the tea, salt, sugar and canola oil. Seal the receive, squeezing out as unheard of air as possible, and shake the receive to coat the chicken. Marinate for at least half-hour, or up to 24 hours in the fridge. Put the chicken on the counter for the final half-hour to permit the thighs to approach succor succor up to room temperature.
2. Preheat the oven to 450F. Arrange the thighs in a baking pan, skin facet up, so that the objects are nestled closely collectively. Bake for 40-50 minutes, or till a thermometer inserted into the thickest phase of a thigh reads 175F.
3. Whereas the chicken cooks, raise a gargantuan pot of salted water to a boil. Decrease the leaves of the collard greens in 1/2, then add them to the boiling water. Cook for eight-10 minutes, till bright green and pretty of delicate. Drain and rinse in frigid water till they are frigid to the touch. Squeeze out about a of the water.
4. Warmth the olive oil in a gargantuan pan, then add the greens, salt, paprika and pepper. Cook, stirring generally, till the collard greens are wilted, about 3-Four minutes.
5. Preheat a waffle iron. I veteran a conventional form waffle maker, but Belgian-style would work to boot. Toddle the flour, cornmeal, sugar, baking powder, baking soda and salt collectively in a gargantuan bowl. Create a well in the midst of the dry ingredients, and pour in the eggs, milk and melted butter. Dash till the batter is quiet and there must no longer any dry spots left.
6. Pour 1/2 cup batter in the middle of the waffle iron. Cook based fully on the manufacturer’s directions.
7. Top every waffle with some collard greens and a chicken thigh. Serve sizzling.

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