Spicy Fried Chicken Bolognese

With Rigatoni, Collard Greens & Whipped Ricotta

by Chef Marcus Samuelsson

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“Fried chicken and collard greens are more than a dish—they’re a story on a plate. This recipe represents the soul of American culinary traditions, cooking up deep flavors with a new twist. It’s about honoring history, celebrating being with the family, and keeping the roots of these flavors alive while inspiring the next generation to carry family meals and holiday traditions forward.”

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Recipe for Two People

Spicy Tomato Sauce:

• 10 oz crushed tomatoes

• ½ cup olive oil

• ⅓ cup white wine

• ⅓ cup chopped fresh garlic

• ⅓ cup chopped fresh onion

• ⅓ cup chopped ginger

• 1 teaspoon smoked paprika

• 2 teaspoon berbere spice

• 1 bunch chopped cilantro

• 1 bunch chopped Thai basil

• Juice of one lemon

• Salt TT

Method:

1. Saute onion, garlic, and ginger in olive oil on medium heat for 3-5min

2. Next step, deglaze with white wine and lemon juice.

3. Once everything is incorporated add the crushed tomatoes.

4. Next step, stew for 10 minutes then add the remaining ingredients.

5. Continue cooking for 20 minutes on low heat.

6. Next Step, place mixture in a food processor and blend until smooth.

7. Place sauce in an air tight container and place the refrigerator until ready to serve.

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Cooking Rigatoni:

• 8oz of rigatoni

• 12 cups water

• 2 pinches of salt

• 2 teaspoons of olive oil

Method:

With a medium pasta pot on high heat, place water in the pot. Bring to a boil and add the pasta and salt. Cook pasta for 8-10mins minutes stirring occasionally. Next step, strain pasta from the water and evenly place on a sheet tray.

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Buttermilk Fried Chicken:

• 2 boneless skinless chicken thighs

• 2 cups Buttermilk

• ½ apple cider vinegar

• 1 teaspoon crushed black pepper

• 1 teaspoon berbere spice

• 1 teaspoon granulated onion

• 1 teaspoon granulated garlic

• 1 teaspoon kosher salt

• 8 cups fry oil ( for pan frying chicken)

Method:

Marinate chicken with buttermilk, apple cider vinegar ,black pepper, granulated onion, granulated garlic and salt. Mix everything together evenly.

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Chicken Dredge:

• 1 cup ap flour

• 1 cup corn starch

• 1 teaspoon granulated garlic

• 1 teaspoon granulated onion

• 2 teaspoon salt

Method:

Combine all ingredients, mix evenly.

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Slow Braised Collard Greens:

• 6 cups chopped collard greens

• ½ cup spanish onion (small dice)

• 3 cloves garlic (chopped))

• ⅓ maple syrup

• 2 cups chicken stock

• 1 tbsp smoked paprika

• 1 teaspoon granulated onion

• 1 teaspoon granulated garlic

• 1 tsp crushed red pepper

• ½ cup unsalted butter

Method:

1. Saute onions and garlic with unsalted butter..

2. Then add the chicken stock and cook until the broth has thickened. Cook for 20 minutes at low boil.

3. Then add in the collards. Once the collards become tender add the maple syrup and remaining spices.

4. Adjust seasoning with salt and pepper.

5. Cook for 45 minutes at medium heat, stir occasionally.

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Whipped Ricotta:

• 1 cups ricotta cheese

• 1 teaspoon olive oil

• 1 teaspoon of honey

• Zest of one lemon

• 1 tablespoon parmigiana

• salt and pepper to taste

Method:

Place all ingredients in a food processor and pulse until smooth.

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