Bbq Heirloom Chicken With Jicama Buttermilk Coleslaw Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 tablespoons dark brown sugar

5 cups shredded red cabbage

1/2 cup cider vinegar

1 cup chopped red onions

1/4 cup finely sliced green onions

1/4 cup plus 1 tablespoon sugar

1 tablespoon chili powder

1/2 cup molasses

2 tablespoons liquid crab boil

1 cup mayonnaise

2 large Heirloom Chickens, neck and giblets removed, split in 1/2 lengthwise

3 tablespoons chopped chipotle chiles in adobo, reserve adobo sauce

4 cups tomato sauce

1 1/2 teaspoons salt

1 tablespoon minced garlic

1/2 cup buttermilk

2 teaspoons lemon juice

3 cups shredded jicama

2 bay leaves

1/2 cup red wine vinegar

1 teaspoon cayenne pepper

2 teaspoons dry mustard

2 tablespoons olive oil

1/2 cup cane syrup

5 cups shredded green cabbage

1 teaspoon freshly ground black pepper

1 tablespoon Creole mustard or other coarse-grained mustard

2 tablespoons fresh lime juice

Olive oil

1/2 teaspoon salt

1 tablespoon ground black pepper

2 tablespoons paprika

2 cups shredded carrots

2 teaspoons, plus 1 tablespoon salt

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