Dinner
Cider Glazed Chicken with Braised Collard Greens
Recipe by Adam Gertler
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This Cider Glazed Chicken with Braised Collard Greens is a great cozy dish for the fall or winter with the rich cider glaze and tender greens.
TIP: Be sure to do your prep ahead of time (marinate the chicken) to make this a quick weeknight meal.
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For the Chicken Brine
- 4 cups water
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- ¼ cup kosher salt
- 4 cups ice
- 1 4-pound chicken, backbone removed, and cut down center of breastbone, leaving 2 halves
For the Cider Glaze
- 1 tablespoon canola oil
- ¼ cup Fresno chiles, thinly sliced, stems and seeds removed (Jalapeno peppers can be used as an alternative)
- ¼ cup red onions, thinly sliced
- 1 sprig, fresh thyme, tied together with twine
- 1 teaspoon kosher salt
- 1 tablespoon chipotle in adobo, pureed
- 2½ tablespoons granulated sugar
- 1 cup apple cider vinegar
- ¾ cup honey
For the Braised Collard Greens
- 2 tablespoons olive oil
- 2 ounces smoked bacon, chopped
- 2 cloves garlic, peeled, minced
- ¼ teaspoons red chili flakes
- 1/4 cup yellow onion, thinly sliced
- 2 bunches collard greens, stems removed and thinly sliced, leaves cut in 2-inchstrips
- ½ cup white wine
- 2 cups San Marzano tomatoes with juice, crushed by hand
- 2 oz apple cider vinegar
- ½ cup chicken broth
- Kosher salt, as desired
- Ground black pepper, as desired
For the Smoky Chicken Seasoning
- 1 tablespoon canola oil
- 1 tablespoon smoked paprika
- 2 tablespoon kosher salt
- 1 tablespoon ground black pepper
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Step 1
To make the chicken brine, add all brine ingredients except for the ice and chicken to a Ninja Foodi™ NeverStick™ 2½-Quart Saucepan over high heat. Bring to a simmer and whisk to dissolve the sugar and salt. Remove from heat and transfer to a food safe plastic container with the ice.
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Step 2
When the brine is chilled, add the chicken and cover. Place the chicken in the refrigerator and marinate for 6 to 8 hours.
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Step 3
To make the cider glaze, add the oil, Fresno chile, red onion, thyme, and salt to the Ninja Foodi Neverstick 2 ½-Quart Saucepan over medium heat. Cook for 10 minutes or until the onion softens. Add the pureed chipotle in adobo and sugar, and stir until the sugar is dissolved, about 3 minutes.
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Step 4
Add the vinegar and honey and continue to cook until a thin glaze consistency is achieved, about 15 minutes.
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Step 5
Remove the thyme bundle and remove the saucepan from the heat. Allow the glaze to cool to room temperature.
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Step 6
Once cooled, install the stacked blades in the 72-ounce Power Pitcher, then transfer the glaze to the pitcher. Select MANUAL and blend until the glaze is smooth. Transfer to a container and set aside.
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Step 7
To make the collard greens, place the cooking pot in the Ninja Foodi Deluxe Pressure Cooker. Select SEAR/SAURE and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
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Step 8
After 5 minutes, add the oil and bacon and cook until crispy, about 5 minutes. Add the garlic and red pepper chili flakes and cook until aromatic, 30 seconds. Add the collard stems, onions, salt and pepper and cook until the onions begin to caramelize, 5 to 10 minutes.
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Step 9
Once caramelized, add the collard greens, salt and pepper and mix to combine. Add the white wine and reduce by half for about 5 minutes. Add the crushed tomatoes, vinegar, and stock.
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Step 10
Assemble the pressure lid, making sure the valve is in the SEAL position. Select PRESSURE, set to HIGH. Set time to 5 minutes. Press START/STOP to begin.
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Step 11
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. Taste and adjust seasoning as needed.
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Step 12
Insert the grill grate in the Ninja Foodie Smart XL Grill and close hood. Select GRILL and set temperature to MED. Select PRESET and use the arrows to the right of the display to select CHICKEN. The unit will default to WELL to cook chicken to a food-safe temperature. Press START/STOP to being preheating.
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Step 13
While the grill is preheating, prepare the smoky chicken seasoning by combining all ingredients except for the oil in a small bowl. Remove the chicken from the marinade and evenly coat in oil and seasoning.
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Step 14
Insert thermometer horizontally into the center of the largest piece of chicken. When unit beeps to signify it has preheated, place the chicken on the grill, skin side down and cook until the internal temperature reaches 145°F, about 20 to 25 minutes.
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Step 15
When the temperature reaches 145°F, open the hood and glaze the inside of the chickens with the prepared cider glaze. Flip and glaze the skin side. Close the hood and continue to cook until the internal temperature reaches 165°F.
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Step 16
When cooking is complete, remove the chicken from the grill and cover with any remaining glaze. Allow to rest for 5 minutes before cutting and serving with braised collard greens.
