Image credit: Joshua Weissman

Peri Peri Chicken​

• 2 Tbsp (30mL) neutral cooking oil (canola, avocado, etc.)
• 3 Thai chilis, destemmed and sliced ¼” (cm) thick
• 1 large red bell pepper, destemmed cored and seeded, sliced into 1” (cm) thick slices
• 4 red Fresno peppers, destemmed and sliced ¼” (cm) thick
• ½ red onion, roughly diced
• 10 cloves garlic, peeled left whole
• 2 bay leaves
• 1 Tbsp (9g) smoked paprika
• 1 tsp (2g) dried dill
• 2 tsp (4g) dried thyme
• 1 tsp (3g) freshly cracked black pepper
• 1 Tbsp (5g) lemon zest
• 1-2 Tbsp (15-30mL) fresh lemon juice
• 2.5 tsp (8g) kosher salt, plus more for seasoning
• 1.5 tsp (6g) granulated sugar
• ¼ cup (60mL) neutral cooking oil (canola, avocado, etc.), plus more for cooking
• ⅛ tsp (<1g) xanthan gum, *optional see notes*
• Water, for loosening if necessary

• 1 cup (240mL) peri peri sauce
• 2 Tbsp (30g) white miso, *not traditionally used but I like it*
• 4 chicken leg quarters, bone-in skin-on (or 4 drumsticks and 4 thighs, both bone-in, skin-on)
• Neutral oil, for greasing
• Kosher salt, to taste

Jollof Rice, Plantains and Salad​

• 4 large red bell pepper, charred, skins removed, and cored
• 4 Roma tomatoes, cut in half
• ½ red onion, roughly chopped
• 2 Red scotch bonnets, destemmed
• 2” (5cm) knob fresh ginger, peeled

• ⅓ cup (80mL) neutral cooking oil (canola, avocado, etc.)
• ½ red onion, medium dice
• 4 cloves garlic, roughly chopped
• 6 oz (170g) tomato paste
• 1¾ tsp (6g) kosher salt
• 1 tsp (2g) dried Thyme
• 1 Tbsp (9g) curry powder
• 4 Blocks Knorr chicken bouillon
• 2.5 tsp (8g) smoked paprika
• Completed pepper paste, about 1.5 cups (360mL)
• 1 cup (240mL) water
• 2 cups (480mL) chicken stock
• 4 cups (784g) basmati rice, thoroughly washed
• 2 bay leaves
• 3 Tbsp (42g) unsalted butter, cubed

• 2 large ripe plantains (yellow with black spots), peeled and sliced into ½” (1 cm) diagonals
• ⅓ cup (80mL) neutral oil (vegetable, peanut, etc.), for frying—enough to fill your skillet 1½–2″ (3.5-5 cm) deep
• Kosher salt, to taste

• 5 cups baby greens (bib lettuce, red lettuce, etc.), washed and dried
• 2 Tbsp (30mL) olive oil
• ½ lemon, juiced
• Kosher salt, to taste

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sauté Thai chilis, bell pepper, Fresno peppers, red onion, garlic, and bay leaves with a pinch of salt for 4-5 minutes, until softened and slightly colored.
2. Reduce heat to medium-low and stir in paprika, dill, thyme, and black pepper; toast for 30-60 seconds until fragrant. Deglaze the pan with a splash of water and add the liquid to a blender.
3. Transfer the vegetable mixture to the blender. Add lemon zest, lemon juice, salt, and sugar. Blend on medium, increasing to high speed, and add water a tablespoon at a time if needed to blend smoothly.
4. While blending on high, slowly stream in the avocado oil to emulsify. For a stable, ultra-smooth sauce, blend in the xanthan gum. For an even finer texture, strain through a fine-mesh sieve. Cool completely before using as a marinade or sauce.

1. Whisk the piri piri sauce with miso until combined. Coat chicken leg quarters thoroughly with the marinade, ensuring it gets under the skin. Refrigerate for at least 2 hours, or preferably overnight.
2. Let chicken rest at room temperature for 15 minutes before grilling. Season lightly with kosher salt. On a two-zone grill (one side medium-high direct heat, the other low indirect heat), sear the chicken for 2-3 minutes per side over direct heat.
3. Move to the indirect side, cover, and grill for 25-30 minutes, until the internal temperature reaches 185°F (85°C). Return to direct heat for 1-2 minutes per side to crisp the skin, aiming for a final temperature of 190°F (88°C). Rest for 5 minutes before serving.

1. For the Paste: Char whole red bell peppers over an open flame or under a broiler until blackened. Steam in a covered bowl for 2-3 minutes, then peel. Blend the peeled peppers with Roma tomatoes, red onion, Scotch Bonnets, and ginger until completely smooth.
2. Simmer the blended mixture in a pot over medium-high heat for 10-15 minutes, until reduced to 1.5 cups.
3. For the Rice: In a large pan, sauté onion and garlic in oil with a pinch of salt for 4-6 minutes. Add tomato paste and fry for 4-5 minutes until dark and fragrant. Stir in salt, thyme, curry powder, chicken bouillon, and smoked paprika; cook for 1 minute.
4. Add the reduced pepper paste to deglaze. Pour in water and chicken stock, bring to a boil, then stir in the rice and add bay leaves. Cover tightly with foil and a lid. Cook on medium-low for 25 minutes, then on low for 5-10 more minutes. Finish by stirring in butter.

1. Peel plantains by cutting off the ends and slicing the skin lengthwise. Slice the flesh diagonally into ½-inch pieces.
2. Heat 1.5-2 inches of oil in a heavy skillet to medium-high (around 350°F/175°C). Fry plantain slices in a single layer without overcrowding for 2-3 minutes per side, until golden brown and crisp. Drain on a paper towel and sprinkle with salt while hot.

1. In a bowl, gently toss lettuce with olive oil and lemon juice. Season with salt to taste.

1. Serve the grilled chicken alongside a portion of Jollof Rice, with fried plantains and a small salad on the side.

• Xanthan Gum: This is an optional emulsifier that prevents the sauce from separating and improves texture. If omitted, shake the sauce well before use.
• Peppers: The combination of Thai and Fresno chilis provides a similar heat and flavor profile to traditional piri piri peppers, chosen for wider availability.