DirectionsStep1Preheat the oven to 400 degrees.Step2In a large bowl toss sweet potatoes with melted butter until everything is coated. Sprinkle them with cinnamon, nutmeg, vanilla, salt, and toss until coated.Step3Pour potatoes onto a foil-lined baking sheet in a single flat layer. Transfer to the oven and roast for 20 minutes.Step4In a small bowl microwave the syrup and thyme for 20-30 seconds. Stir in the pecans and set aside.Step5Remove potatoes from the oven and use a spatula to release them from the foil. Pour the syrup and pecan mixture over the potatoes and use spatula to flip so that all the potatoes get coated. Return to the ove…Step6Add buttermilk and hot sauce to a large ziplock bag. Seal and shake it up to blend. Add chicken to the bag and seal it. Place in the fridge to marinate for 2-24 hours.Step7Preheat oven to 400F/200C.Step8In a small bowl whisk together the cajun seasoning, baking powder, and salt and set aside.Step9When chicken is done marinating drain the chicken of excess marinade using a colander and season it with the spice blend. Use tongs to ensure all the chicken is fully coated.Step10Spray a foil-lined sheet pan with cooking spray. Transfer the chicken to the sheet pan and spread pieces out event. Lightly spray with cooking spray and bake for 6 minutes, then turn, spray and bake for a further 6 mi…Step11Wash collard leaves until clean. Cut off woodsy stems. Stack a few leaves and roll them into a tight cylinder and cut crosswise into very thin ribbons. Repeat for the rest.Step12Add oil to a large skillet oven over high heat, add onion and stir for 2 minutes. Add garlic and stir for 1 minute. Add the collards to the pan in batches cook down. When all the collards are in add the remaining ingredien…Step13In a medium saucepan over high heat, bring the vegetable broth or water to a boil. Add the garlic and stir in the fonio. Reduce the heat to medium-low and cook for 3 minutes. Whisk in remaining ingredients and cook f…Step14Divide fonio grits into 4 bowls. Top with collard greens followed by sweet potatoes. Add in the chicken bites and serve with a side of hot sauceIngredientsIngredients2 Large Sweet Potatoes (peeled and diced)3 tablespoonsUnsalted Butter (melted)1 teaspoonCinnamon0.12 teaspoonNutmeg1 teaspoonVanilla Extract2 teaspoonsKosher Salt3 tablespoonsMaple Syrup1 sprigFresh Thyme (optional)⅓ cupPecans (chopped)1 poundChicken Tenders (cut into 1-inch cubes, see note 1)1 cupButtermilk (see note 2)¼ cupHot Sauce (optional)2 tablespoonsCajun Seasoning1 teaspoonBaking Powderadd Oil Spray¼ teaspoonKosher Salt (optional - see note 3)2 poundsCollards (cleaned & stems removed)3 tablespoonsOlive Oil1 Medium Onion (diced)10 clovesGarlic (minced)1 tablespoonFresh Lemon Juice½ tablespoonWorcestershire Sauce¼ cupChicken Broth¾ teaspoonBlack Pepper¼ teaspoonRed Pepper Flakes3 cupsWater (or vegetable broth)1 cupRaw Fonio4 tablespoonsUnsalted Butter1 ½ cupsHeavy Cream (or nut creamer)See moreNutritionalNutritional1207 Calories77 gTotal Fat254 mgCholesterol94 gCarbohydrate2,930 mgSodium42 gProteinFrom meikoandthedish.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
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