Marcus Samuelsson's Holiday Roast Chicken with Smoky Collards Kale and Platanos Mash

I honor my grandmother Helga's traditions with this recipe, but I brine the bird in orange juice and turn to classic Indian spices - turmeric and garam masala - for a golden rub. You know I can't help tinkering, but the spirit is pure Helga.

SERVES 4 to 6


For the Garlic Herb Vinaigrette:

  • 3 tablespoons olive oil
  • 2 garlic cloves, peeled
  • 2 sprigs of fresh rosemary
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons soy sauce
  • Kosher salt and freshly ground pepper
  • 4 dashes Tabasco sauce

For the Roasted Chicken:

  • 1 - 3 ½ pound chicken
  • 5 cups water
  • 1 cup orange juice
  • ½ cup kosher salt
  • 5 sprigs of fresh rosemary
  • 2 tablespoons unsalted butter, softened
  • grated zest of one orange
  • juice of ½ Orange
  • 2 teaspoons ground turmeric
  • 2 teaspoons Garam masala
  • 3 carrots, peeled and halved
  • 2 tablespoons all-purpose flour, plus more for dredging
  • soy sauce
  • olive oil, for the liver

For the Smokey Collards and Kale

  • 6 slices thick-cut bacon
  • 2 garlic cloves, halved
  • 2 shallots, thinly sliced
  • 1 (1-inch) piece ginger, peeled and chopped
  • 2 tablespoons dry white wine
  • ¾ cup vegetable stock
  • 4 cups thinly sliced stemmed collard greens
  • Kosher salt
  • 4 cups thinly sliced stemmed kale
  • ½ tablespoon liquid smoke
  • Freshly ground black pepper

For the Platanos Mash

  • 6 ripe plantains, peeled and cut into chunks
  • 1 pound sweet potatoes, peeled and cut into chunks.
  • 4 garlic cloves, peeled
  • 1 cup coconut milk
  • 1 cup whole milk
  • 1 teaspoon ground turmeric
  • Kosher salt and freshly ground black pepper
  • Freshly grated nutmeg


For the Chicken:

  1. Trim off any excess skin from the neck and remove any fat from the chicken cavity. Save these as well as the neck and giblets for stock. Refrigerate the liver.
  2. Combine 3 cups of water and the orange juice in a bowl big enough to hold the chicken. Add the salt and stir to dissolve. Submerge the chicken in the brine and refrigerate for 3 hours.
  3. Preheat oven to 350°F.
  4. Pull the needles from the 3 rosemary sprigs. Chop them and put them in a bowl with butter, orange zest and juice, turmeric, and garam masala. Mix well.
  5. Lay the carrots in the middle of an All-Clad FUSIONTEC Universal Pan to make a rack for the chicken.
  6. Pat the chicken dry, stuff the cavity with the remaining 2 rosemary sprigs, and rub the chicken with the spiced butter. Set the chicken on the carrots and roast for about 1 ½ hours, basting a few times.
  7. Transfer the chicken and carrots to a carving board and let rest for 30 minutes.
  8. Place the FUSIONTEC Universal Pan over medium heat. Add 2 tablespoons of flour to the drippings and cook, stirring for one minute.
  9. Add the remaining 2 cups of water and cook. Stirring until it comes to a boil. Reduce the heat and simmer for 10 minutes.
  10. Taste and season the gravy with soy sauce.
  11. Meanwhile, heat a slick of oil in an All-Clad D3 Everday 8.5 inch Skillet over medium-high heat. When it shimmers, dredge the liver in flour, add it to the skillet, and sear until cooked through but still pink, about 3 minutes.
  12. Carve the chicken and put it on a platter. Add the carrots and liver and serve with the gravy and the vinaigrette.

For the Smokey Collards and Kale:

  1. Cook the bacon in a large skillet until crisp. Drain on paper towels and crumble into small pieces.
  2. Pour out all but 3 tablespoons of the bacon fat. Set another FUSIONTEC Universal Pan over medium-high heat and add the garlic, shallots, and ginger. Sauté until the garlic is lightly browned, about 1 to 2 minutes.
  3. Add the wine and stock and bring to a boil, scraping the bottom of the skillet to dissolve any brown bits.
  4. Stir in the collards and season with salt. Cover, reduce the pan to medium-low and cook for 15 minutes.
  5. Add the kale, cover, and cook until the greens are tender and the liquid is almost gone about 20 minutes.
  6. Stir in liquid smoke and bacon and season with salt and pepper.

For the Plantano Mash:

  1. Combine the plantains, sweet potatoes, garlic, coconut milk, milk, and turmeric in an All-Clad D3 Stainless 3-Quart Saucepan. Add enough water to barely cover and season with salt and pepper.
  2. Bring to a boil over high, then cover, reduce the heat and simmer until the plantains and potatoes are tender, about 40 minutes.
  3. Set an All-Clad Stainless Steel Colander over a bowl and drain the plantains and sweet potatoes. Keep cooking the liquid.
  4. Return the plantains and potatoes to the pot and mash them with a fork or potato masher. Beat in as much of the cooking liquid as you need to make the mash creamy. Add the nutmeg, taste, and adjust the seasoning. Serve hot.


Marcus Samuelsson

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