Crispy Chicken Thighs with Sweet Potato Grits & Collard Greens

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil (liquid gold, capisce?)
• 1 1/2 tsp Raleigh Select Blend
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 cups chicken broth (gluten-free)
• 1 cup stone-ground grits (certified gluten-free)
• 1 medium sweet potato, peeled and diced
• 1 cup unsweetened almond milk
• 2 tbsp unsalted butter
• 1 bunch collard greens, stems removed and leaves shredded
• 3 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• Salt & pepper, to taste (use Raleigh Select Blend for finishing)

Instructions

1. Preheat oven to 425°F.
2. Pat chicken thighs dry, rub with 2 tbsp olive oil, then season all over with Raleigh Select Blend, smoked paprika, black pepper, and garlic powder.
3. Heat a 12-inch oven-safe skillet (medium-high). Sear chicken thighs skin-side down for 5 minutes, until skin is golden and crisp.
4. Flip chicken thighs, transfer skillet to oven, and roast 18-22 minutes until chicken reaches 165°F internal and juices run clear.
5. While chicken cooks, bring 2 cups chicken broth to a boil in a medium saucepan. Add diced sweet potato and cook 8-10 minutes until fork-tender.
6. Add grits to saucepan, reduce heat to low, cover, and cook 15-20 minutes, stirring occasionally, until thick and creamy. Stir in almond milk and butter for that extra silk.
7. Meanwhile, heat 1 tbsp olive oil in a large skillet (medium heat). Add garlic and sauté 1 minute until fragrant. Add collard greens, sauté 4-5 minutes until wilted but still bright. Finish with apple cider vinegar, salt, and pepper.
8. To serve: Spoon creamy sweet potato grits onto plates, top with crispy chicken thighs, and pile on garlicky collards. Sprinkle extra Raleigh Select Blend over the top like a boss.
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10. DUNZO!