The flavors in this recipe, from the slightly tart Granny Smith apples to the sweet, spicy chili mixture, meld together to create the perfect dinner-party dish.
CHILI SPICE MIX INGREDIENTS:
Toss apples in bowl with water and lemon juice, set aside.
In small stockpot, sweat turkey bacon in canola oil until lightly crispy. Add garlic and onion and sweat 2 minutes more. Add black-eyed peas and chicken stock to cover, then add bay leaves and simmer until tender (approximately 45 minutes).
While beans are cooking, lightly tap/pound chicken on both sides and marinate in buttermilk for 1 hour. Combine chili spice mix ingredients and reserve on side.
When beans are done, remove bay leaves, pour off cooking liquid and combine with apple cider and vinegar. Reserve in mixing bowl.
Drain apples, toss with small amount of oil and roast (on nonstick baking sheet) for 20 minutes at 375° F or until they start to caramelize. Remove from oven and cool slightly.
Combine the rest of the relish ingredients, add to beans. Let marinate for 30 minutes. Add roasted apples and toss lightly. Add salt and pepper to taste. Reserve for service.
Remove chicken from buttermilk. Pat dry, dust with chili spice mix and pan sear in skillet with canola oil (approximately 3 minutes on each side) over medium heat.
Check for doneness (internal temp of 165° F). Serve with warm relish. Garnish with fresh herbs or microgreens.