RAPID ROTISSERIE WITH BRAISED CABBAGE SLAW
Another mealtime miracle through the courtesy of store-bought rotisserie and should be revered as such. Loosely inspired by Pollo Norte in Portland, Oregon—where they slow-roast whole birds on a rotating spit; letting the seasoned juices drip over a ground of cabbage to roast and caramelize—I braise leg and thigh meat with some Brassica oleracea in butter and turmeric to make a cabbage slaw that is sweet, savory and so ridiculously good as it is so simple to make.
PREP / COOK TIME: Not Even 20 Minutes
Makes 2 Servings
INGREDIENTS
1 – Store Bought Rotisserie Chicken
1 – Small Head Green Cabbage, Shredded
1 – ¼ Head Red Cabbage, Shredded
¼ Cup – Golden Raisins
1 Tbs – Unsalted Butter
1 Tbs – Extra Virgin Olive Oil
1 Tbs – Ground Turmeric
2 Tbs – Apple Cider Vinegar
½ Cup – Drippings from Rotisserie Chicken with Low Sodium Chicken Broth
1 Tsp – Kosher Salt
1 Tsp – Coarse Black Pepper
1 Tbs – Clover Honey
THE NITTY GRITTY
Carving Chicken – Hold chicken steady with fork, cut through hip joints; remove thighs/legs from base. Remove leg and thigh meat from bone; discard skin. Remove breast meat by making a deep cut along the breastbone; pulling meat firmly from base. Bend wings away from breast; cut to remove wing pieces (if necessary; they’re usually loose already).
Cabbage Slaw – Heat butter and oil in a large skillet, or non-stick pan, at medium high till butter is completely melted. Add turmeric; cook for about a minute to get rawness out. Add thigh and leg meat; toss to coat and cook for about a minute. Add green and red cabbage; cook till green cabbage is lightly seared. Add vinegar and drippings/broth; stir till combine. Add raisins; season with salt and pepper—simmer for about a 2 – 3 minutes or till sauce reduces somewhat. Finish with honey and stir.
Cut chicken breast crosswise (about 1” spaces) and serve atop a generous mound of this gorgeous, warm, buttery medley; drizzle chicken breast with any remaining sauce.
FEBRUARY 25, 2019
