Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Linden Elstran
If available, seek out ground chicken made from dark meat, which will be naturally richer and perform best when cooked. Though this recipe’s technique of incorporating baking soda, sugar, and a bit of neutral oil will allow the meat to stay juicier and brown faster no matter what grind you use. Green cabbage is the move here versus other greens as it can take a hard sear and not wilt away, so don’t be afraid to let it get charred around the edges before moving it around.