John Yanga’s Mixed Veggie Platter with Chicken

Ingredients

For the Chicken Stock Ingredients:

• 8 cups water
• 6 chicken thighs
• 1 onion, cut into large chunks
• 3 garlic cloves, peeled & whole
• 2 chicken bouillon cubes
• 2 small green peppers (if available)
• 1 handful chives and other fresh herbs (if available)
• Other veggies odds & ends to give flavor (John used the ends of summer squash and carrots.)

For the Sautéed Cabbage & Kale:

• 1 small head of green cabbage, roughly chopped
• 1 handful chives, minced
• 1 large bunch of greens, chopped (can be a mix of kale, Swiss chard, spinach)
• 2 Tbsp olive oil

For the Sautéed African Eggplant:

• 2 African eggplants, trimmed and diced (John used a variety from Mali but you can substitute with what is available to you)
• 1 clove garlic, minced
• 2 Tbsp olive oil
• Salt & pepper to taste
• Spices to your taste (John likes to use Tajin spice mix, which includes lime, chili & salt)

For the Sautéed Italian Eggplant:

• 2 Italian eggplants
• 1 clove garlic, minced
• 2 Tbsp olive oil
• Salt & pepper to taste
• Spice mix

For the Sautéed Summer Squash and Carrots:

• 3 small summer squashes / zucchini, sliced
• 1 small bunch of carrots, sliced
• 1 onion, chopped
• 3 cloves garlic
• 2 Tbsp olive oil
• Salt & pepper to taste
• Fresh chopped herbs to taste

For the Roasted Chicken Ingredients:

• Chicken thighs that have been simmering in the stock pot
• 2 sliced onions
• 2 small sliced green peppers (if available)
• 4 large potatoes, cut into large wedges
• Fresh chopped herbs: basil, rosemary, chives, or mint (if available)
• Salt, pepper, and spice mix to taste
• Olive oil

Instructions

1. 1
   Make the chicken stock: In a large pot, on medium-high heat, bring all the ingredients to a boil and then lower heat to simmer everything together for about 30 minutes. Remove the chicken for roasting and if you wish, strain the broth.
   
   
2. 2
   Prepare mixed veggie platter:
   
   Sautéed Cabbage & Kale
   Heat the oil in a skillet or pot on medium-low heat. Add cabbage and chives and cook for about 5 minutes. Add the chopped greens and cook for another few minutes. If you wish, add a few ladles of the chicken broth to give flavor and cook for another few minutes. Don’t cook any long than needed so the greens preserve some of their vibrant color.
   
   Sautéed African Eggplant
   Warm 2 tbsp oil in a medium saucepan. Add the garlic, eggplant, salt, pepper, and spices. Cook from 5-10 minutes on medium-low heat. Add a ladle of chicken stock halfway through. (African eggplant doesn’t have to be cooked as long as Italian-style eggplants so remove from the heat when it still has some crunch).
   
   Sautéed Italian Eggplant
   Warm 2 tbsp oil in a medium saucepan. Add the garlic, eggplant, and salt, pepper, and spices. Cook from 10 to 15 minutes on medium-low heat. Add a ladle of chicken stock halfway through. The eggplant should be very soft and browned when done.
   
   Sautéed Summer Squash and Carrots
   Warm 2 tbsp oil in a medium saucepan. Add the onion and cook on medium heat for 4 to 5 minutes until translucent. Add the slice carrots and garlic and cook until carrots are soft, about 7 minutes. Add a ladle full of chicken stock halfway through. Add the sliced squash and cook for another 4 to 5 minutes until the squash is tender. Add the chopped fresh herbs, salt and pepper to taste. Remove from heat.
   
   
3. 3
   Roast the chicken legs: Preheat oven to 350 degrees. Oil 2 large baking sheet pans. Lay down onion slices, green peppers, potato wedges, and herbs. Place the chicken thighs on top of the vegetables. Sprinkle lightly with salt, pepper and spice mix. Roast for around 20-30 minutes until chicken is golden on top and meat falls off the bone.
   
   
4. 4
   Arrange the platters: On one or two large platters, arrange your cooked vegetables into four strips, the cabbage/kale mix, the African eggplant, the Italian eggplant, and the sautéed carrots and summer squash. Remove the chicken from the oven and allow it to cool a few minutes. Serve everything together and enjoy! (You can also prepare some rice using the remainder of the chicken broth if you’d like to add a grain to the meal).