![]() There is a chain of chicken restaurants that we discovered in the UK (and have since learned there are some in the US while on a visit to Washington, DC) called Nando's. They are famous for their Peri-Peri chicken, which comes in a variety of levels of spiciness. Peri Peri means "strong pepper" in Swahili, so the heat is to be expected. And we learned from friends that after a night out at the bars, Londoners will often go out for some "cheeky Nando's" to soak it all up. Since we all love PeriPeri and Nando's in our house, I was excited when this was a big hit with my family. We added it into our regular rotation, minus the grits and adding a little bit more spice. Instead of the grits, I often serve it with roasted fingerling potatoes. Peri Peri Chicken,
with creamy grits, chili peppers & wilted collard greens (serves 4) INGREDIENTS: 4 chicken breasts Peri Peri Spice: 2 T sumac, 2 T smoked paprika 6 T thyme, 4 Thai chilies, 2 garlic clove 6 T red wine vinegar 1 1/2 c grits 2 c milk 4 c collard greens 2/3 cup of Olive oil salt and pepper to taste PREPARATION: 1. Preheat oven to 400° 2. Cook Grits:
3. Make the Peri Peri Sauce
4. Cook the Chicken
5. Prepare the Collards, and Finish the Grits
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AuthorYou can go to grad school, work hard and even get your MBA. But the truth is that regardless of how successful you are at work, or how long your day is - when you get home the only question is what's for dinner. So I am always on the lookout for recipes that won't take more that 30 minutes to prepare, that are flavorful, and that (almost) everyone will eat. I hope these help! Archives
January 2025
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