Preparation Time:
- 45 min
Ingredients:
- 4 chicken thighs (about 1.5kg), skin-on
- 100g of unsalted butter
- 1 tablespoon of olive oil
- 2 teaspoons of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- 400ml of chicken broth
- 200g of stone-ground grits
- 100g of shredded cheddar cheese
- 1 cup of milk
- 2 large eggs
- 2 tablespoons of chopped fresh parsley
- Kitchen Tools Needed:
- Roasting Pan
- Cast Iron Skillet
- Mixing Bowl
- Whisk
- Meat Thermometer
- Spatula
Instructions:
- Preheat the oven to 200°C (400°F).
- In a roasting pan, place the chicken thighs and rub them with olive oil and half of the melted butter.
- Season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Pour the chicken broth into the pan around the chicken.
- Roast in the oven for about 30 minutes, or until the chicken reaches an internal temperature of 75°C (165°F).
- In a cast iron skillet, bring 4 cups of water to a boil and add a pinch of salt.
- Slowly whisk in the stone-ground grits, stirring constantly to avoid lumps.
- Reduce heat and cook, stirring frequently, for 15-20 minutes until thickened.
- Stir in the shredded cheddar cheese, milk, and beaten eggs until combined and creamy.
- Spoon the grits into a greased waffle maker and cook until crispy and golden.
- Once the chicken is roasted, remove it from the oven and let it rest for a few minutes before serving.
- Serve the butter roasted chicken over the grit waffles, drizzling with the remaining melted butter and garnishing with chopped parsley.
Macros:
- Total Calories: 1010kcal
- Carbs: 50g
- Proteins: 100g
- Fats: 80g
Tags:
Lunch