Spiced Peanut-Praline Crusted Chicken, Sorghum Glaze, Pan-Fried Cabbage, Vidalia Onion Smashed Potatoes 

Georgia Grown

Chef Robert Butts, Twisted Soul Cookhouse & Pours

As seen in the 2023/2024 issue of Georgia Grown’s own magazine.

Spiced Peanut-Praline Crusted Chicken


4 boneless chicken thighs

1 cup peanuts

1 cup brown sugar

2 eggs

1 tablespoon red chili flakes crust 1 tablespoon, crushed

1 teaspoon garlic powder

1 teaspoon onion powder

2 tablespoons vegetable oil

Preheat oven to 350 degrees F.


  1. Pat dry chicken thighs and season generously with salt, pepper, garlic and onion powder.
  2. In a food processor, pulse together peanuts, brown sugar, and red chili flakes until uniform in consistency with a sandy texture. Place in a wide bowl.
  3. Whisk eggs together in another bowl.
  4. Heat 2 tablespoons oil in a large cast iron skillet. Dip each chicken thigh in egg, then in peanut mixture and set aside. Sear chicken thighs for 2 minutes on each side in one batch, then transfer skillet to the oven until chicken is cooked through, about 10 minutes.
  5. Remove from oven and rest for at least 5 minutes before serving. Serve with Vidalia Onion Smashed Potatoes, Pan Fried Cabbage, and Sorghum Rum Glaze (Recipes below).

Savory Sorghum Glaze


1 cup sorghum or cane syrup

½ cup spiced rum

¼ cup water

1/2 teaspoon fresh thyme, chopped, or ¼ teaspoon dried


Combine sorghum or cane syrup, rum, water, and  thyme in a medium saucepan . Bring to a boil, and reduce for 15-20 minutes until glaze coats the back of a spoon. Keep warm and serve with Peanut Praline Chicken.


Pan-Fried Cabbage


1 Tbsp. vegetable oil 

¾ cup diced onion

1 small carrot, peeled and shredded (about ¼ cup)

½ medium head green cabbage, cored and chopped 

1½ tsp. minced fresh garlic

½ tsp. garlic powder

½ tsp. onion powder

1 cup chicken stock, hot


  1. In a large sauté pan, heat 1 Tbsp. vegetable oil over medium heat.
  2. Add onions and carrots, and sauté until carrots are soft and onions are translucent.
  3. Add cabbage, minced garlic, garlic powder, onion powder and hot chicken stock. Bring to a boil over medium-high heat and cook, stirring, until liquid is reduced by half.
  4. Season with salt and pepper to taste. Serve.

Vidalia Onion Smashed Potatoes


3 large Yukon Gold potatoes, peeled and diced into 1-inch cubes

1 Vidalia onion, small dice 2 cups

2 green onions, chopped

1 ½ teaspoons minced fresh garlic

¼ cup heavy whipping cream

¼ cup sour cream

4 tablespoons melted butter

½ teaspoon garlic powder

½ teaspoon onion powder


  1. Place potatoes, onions and garlic in a medium pot and cover with water by about one inch. Bring to a boil, then lower to a simmer. Cook potatoes until completely soft, about 20 minutes. Drain potatoes and return to the pot. While hot, mash the potatoes using a potato masher.
  2. Add heavy cream, melted butter, green onions, sour cream, garlic powder and onion powder. Mix until smooth and creamy but still thick, with some chunks remaining from the onion. Season to taste with salt and pepper.