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Don't worry. This is not going to become a food blog. There's a particular dish we have come to love during the winter and wanted to share. No precious anecdotes other than to say it's the only way C will gobble up kale like no tomorrow. Go to your local asian grocery store and request they stock cane vinegar, if you don't find it. It's delicious. Malty, nutty, sweet and sour. You can interchange a lot of items but this is how we have come to love it.
Cane Vinegar Chicken
adapted from Hugh "Unibrow" Acheson's recipe in A New Turn in the South
2 tbls butter or coconut oil
4 large chicken thighs, rubbed with salt and cracked pepper
red pepper flakes
yellow onion, sliced long
2-3 garlic gloves, diced
1 1/2 cups of cane vinegar
3 cups of water or chicken broth
2 tsps regular paprika
bunch of greens, chopped (spinach or kale)
2 naval oranges or 3-4 clementines, peeled and chopped
mint leaves, chopped (optional)
brown and wild rice, cooked according to directions
In a heavy stock pot, melt your butter or oil on medium heat. Add a dash of red pepper flakes and lightly brown each side of the chicken thighs, two at a time. Remove from the pot. Add the onions and sweat for 5 minutes before adding the garlic for another 3 minutes. Add the cane vinegar and, while using a wooden spoon, deglaze all the brown bits from the bottom of the pan. Add your water or chicken broth and continue cooking until the liquid reduces by half. Add your chicken thighs on top of the onions, skin side up. Cover and reduce heat to low, cooking for another 30 minutes. Now start your rice or egg noodles or whatever starchy thing you prefer. When the chicken is finished layer your oranges on top first and then greens (and mint, if you have it). Cover and let it all steam together for 10 minutes until the greens have wilted well. Serve it on top of your rice.
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