Chicken and Waffles, what more can one say? This extraordinarily delicious hearty dish comes from the American Soul food tradition that developed in the Deep South. The exact origin of this dish is unknown and there are several theories on the creation of this insanely flavorful combo. One theory is that Thomas Jefferson introduced waffles into American cuisine after purchasing a waffle maker from France. Shortly after, African American’s began enjoying the delicacy of chicken and waffles for special occasions. The second theory is that this recipe developed after the post-civil war movement of African American’s to the North. In the North, fried chicken was a very common breakfast item that would be served with a morning style bread. However this wonderful meal came to be, I know that lovers of Chicken and Waffles are all very thankful for it.
In this recipe, I switched up the game by using baked coconut chicken instead of fried chicken and added tender flax waffles for a unique and lip smacking flavor profile. But I did not stop there. I paired the strain Sage with this dish as the flavors of spicy sandalwood, undertones of haze, and a slight sweetness balance this dish perfectly. Sage is a sativa dominant hybrid, with the mother being Big Sur Holy and the father a beautiful Afghani indica bred by T.H Seeds. “S.A.G.E” is an acronym for Sativa Afghani Genetic Equilibrium. This magnificent strain at 20% THC produces an uplifting and long lasting effect. This strain is perfect for stress relief, depression, mood enhancement, fatigue, inspiration, and a little pep-in-your-step to get you going for the day. Enjoy this delightful meal with organic free trade breakfast coffee, your favorite earl grey, or fresh squeezed orange juice.
Mise en place for Flax Waffles:
1 cup whole wheat flour
1 ½ cups almond coconut milk
½ cup AP (all purpose) flour
1/3 cup olive oil infused with 7 grams of Sage
¼ cup plus 2 tablespoons ground flax seed
2 tablespoons coconut flavored white sugar
2 teaspoons baking powder
1 teaspoon Mexican Vanilla Bean extract
½ teaspoon sea salt
1 large bowl
1 small bowl
1 waffle maker
Choose the shape of your waffle maker which can be round or square. Lightly spray the waffle maker with a nonstick olive oil cooking spray and pour the batter onto the griddle. Follow the cooking time for your griddle to ensure proper cooking of your waffles.
Yield: 14 squares or 14 triangle sections from a round waffle maker
Mise en place for Coconut Chicken:
2 cups dried sweetened coconut flakes
2 cups AP flour
½ cup Panko bread crumbs
¼ cup coconut milk
2 tablespoons High On Health Hemp Products: Bo’s Spice
1 food processor
2 large flat bowls
1 small mixing bowl
Roll the chicken fingers one at a time through the egg mixture then dredge in the breading mixture. Make sure to press the breading into the chicken so that it covers all parts of the tender. When the breading mixture runs out, add more from what you made. And if you find the eggs run out, simply make another egg mixture. Place onto a lightly sprayed sheet pan and bake for 15 minutes or until juices run clear.
Mise en place for Sage Syrup:
1 large sprig of fresh sage leaves (2 if you want a more intense flavor)
Extra Sage for garnishing (about 2-3 sprigs)
1 sauce pan
1 wooden spoon
Now build your Coconut Chicken and Waffles, two tenders per waffle then pour the desired amount of Sage infused Maple Syrup over the Coconut Chicken. Garnish with fresh sage leaves and enjoy!
For the hardcopy please visit: Skunk Magazine Volume 9, Issue6Share this: