MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gregory Gourdet's Haitian Stewed Chicken
 Categories: Poultry, Greens, Vegetables, Chilies, Herbs
      Yield: 5 Servings
 
    1/2    Head green cabbage
      2    Scotch bonnet chilies; thin
           - sliced
      2    Shallots; thin sliced
      1 tb Salt
        ds Pepper; or more
      2 lg Carrots; spiralized
      2    Green plantains; peeled,
           - thin sliced
      8 cl Garlic
      1 lg Yellow onion; thin sliced
      2 lg Red bell peppers; seeded,
           - sliced
      2 lg Yellow bell pepper; seeded,
           - sliced
      8    Chicken leg quarters;
           - separated
      2 tb Tomato paste
    1/2 bn Thyme
      1    Lemon
      1    Orange
      1    Lime
      2 c  White vinegar
      2 c  Chicken stock
    1/4 c  Olive oil; more for cooking
 
  Using the Slicer Blade, thinly slice the green cabbage.
  
  Prepare the Pikliz by tossing the cabbage, 2 thin sliced
  scotch bonnet chilies, and thinly sliced shallots in a
  bowl. Submerge in a mixture of white vinegar and a
  tablespoon of salt. Mix and keep in the fridge until
  ready to use.
  
  Using your Veggie Bullet, spiralize the carrots. With
  the Slicer Blade, thinly slice the plantains, yellow
  onion, and bell peppers.
  
  In a wide casserole, heat 1/4 cup olive oil until hot
  but not smoking.
  
  Fry plantain slices until golden and lightly crisped on
  the outside. Season well with salt. Once ready, transfer
  to a paper towel lined plate.
  
  Wipe out casserole and add more oil. On medium high
  heat, quickly sauté carrots until bright orange yet
  still crisp. Season with salt.
  
  Pat chicken dry with paper towels and season with salt
  and pepper.
  
  Sear skin side only in pan until golden brown.
  
  Remove chicken from pan and reserve.
  
  Wipe out any very dark bits from the casserole pan.
  
  Turn heat to medium high and add onions and garlic. Cook
  until almost tender and lightly caramelized.
  
  Add bell peppers and chili. Cook briefly until colors
  brighten and turn off heat.
  
  Remove mixture from pan. Wipe out pan and add 3 tbs
  olive oil. Heat oil and add tomato paste.
  
  Cook until tomato paste is one shade darker. Add chicken
  back to the pan making sure all pieces are skin side up.
  Add the rest of the vegetables back into the pan.
  
  Sprinkle with whole thyme springs. Hand squeeze juice
  from citrus over chicken.
  
  Add chicken stock. Cook very briefly over heat to
  dislodge tomato paste from bottom of pan.
  
  In a 350ºF/175ºC oven or over a low stove top simmer,
  cook chicken gently until cooked and pull from bone
  tender, about 15 minutes.
  
  Let chicken rest about 5 minutes before serving.
  
  Once chicken is ready, spread a thin layer of pikliz
  over the entire dish. Drizzle with olive oil, sprinkle
  with sliced scallions and picked parsley leaves. Enjoy!
  
  Don't have a Veggie Bullet? Use a hand spiralizer to
  spiralize your fruits and veggies, a food processor to
  shred and chop, or a knife and cutting board to slice.
  Just expect to add additional prep time and use more
  counter space.
  
  RECIPE FROM: https://www.veggiebullet.com
  
  Uncle Dirty Dave's Archives
 
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... Fat free cheese doesn't make any sense. Cheese is fat.
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