• Serves 6
• 12 chicken thighs, skinless
• 12 strips bacon
• 1/2 cup olive oil
• 2 tablespoons bourbon
• 3 tablespoons honey
• 1 preserved lemon, minced
• 6 dashes Tabasco
• 6 cups collards, ribbed and julienned
• 1/4 cup olive oil
• 3 cups butternut squash, peeled and cubed
• 2 leeks, sliced
• 1/4 cup canola oil
• Kosher salt
• 2 cups jasmine rice
• 1/3 cup roasted peanuts, chopped
• 1/2 cup scallions, sliced

Place chicken thighs in a ziploc bag. Mix the marinade ingredients in a bowl and pour into the bag. Place in refrigerator and marinate for at least 2 hours or over night.

Place rice, 4 cups water and 2 teaspoons salt in a pot. Bring to boil, then turn down to lowest heat, cover and cook for 20 minutes. Set aside with top on to retain heat.

Preheat oven to 400 degrees.  Place squash and leeks in a bowl. Toss with oil and season with salt. Put on baking sheet and place in oven and roast until tender.

Remove thighs from bag and drain. Wrap each thigh with a bacon strip and secure with toothpick. Place on baking sheet and cook along with squash. 15-20 minutes or until can easily pierce with fork.

Place both squash and thighs in warming drawer or low set oven when ready.

Heat a skillet or Dutch oven with olive oil and sauté collards until tender. Season with salt to taste.

Assembly:

On large platter, layer the rice, then collards, squash, chicken thighs. Garnish with peanuts and scallions.