Cheeky Peri Peri Chicken
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)
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
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
Cheesy Chicken Quesadillas
This is a recipe that my son has told me is the closest thing to authentic Mexican food he's tasted that I have ever made. I also made this over the summer when we had 7 17y-olds to feed, and they ate.it.all. Then the moms started asking me for the recipe. So this is for them :-).
This recipe is easy to double for when the whole family is home or friends are over. For those of you feeding teenage boys - just go ahead and double it.
Cheesy Chicken Quesadillas
8 oz pulled chicken (cooked) (I get some at our local BBQ place and freeze it for this, or you can use a rotisserie chicken)
3 T cream cheese
6oz tomato paste (small can)
2 tsp garlic / 4 tsp if
1 tsp cumin
1 tsp chili powder
3 T cilantro
4 ea 10” flour tortillas
1 ½ c shredded mozzarella
¼ c red onion
⅓ c sour cream
1. Prepare the Chicken: Defrost the chicken if necessary, and then roughly chop the pulled chicken.
Here you have two choices – you can get a rotisserie chicken and pull off the meat, get some pulled chicken from your favorite BBQ place, or I keep packages of it in the freezer to defrost as needed.
2. Start the Filling: Mix together all of the Filling ingredients into a medium sized bowl.
Chop the cilantro and add half to the mixture.
Then add in the roughly chopped chicken, and mix well.
3. Cook the quesadillas: Heat one Tbsp of oil over medium heat.
Place one tortilla in the pan, cover with filling and mozzarella cheese to taste.
Then top with another tortilla.
You’ll want to cook them for 3-4 minutes per side, until the tortilla is golden & the cheese is melted.
Repeat the process to make additional quesadillas, adding more oil to the pan as necessary.
Place the quesadilla on a plate and cut into 4-6 wedges, using a pizza cutter.
Serve with a dollop of sour cream an a sprinkle of some of the remaining cilantro, and some salsa.
Our favorite salsa is from Zocalo here in Atlanta
The Delaney Test Kitchen was excited to try this recipe from @NYTCooking that included Feta, since a) I am always looking for something interesting to cook in our cast iron pan (it feels more Southern than a regular saute pan), and b) after the success of TikTok Feta, I was eager to try another Feta recipe.
This one was more of a hit with the adults than the kids, but I really loved it since it included two of my favorite things – dill and olives. I think with one minor change it will work with everyone. The recipe calls for cooking the orzo in chicken broth or water. I found it to be so much more flavorful with the broth, but not as appetizing to my little picky eater. So if you have one of those, you may want to just use water.
My favorite flavor in this dish was from the dill. It was a nice change from what we normally expect from chicken and pasta, and it always pairs well with feta.
If you try this one, please let me know how it goes!
Skillet Chicken with Orzo, Dill and Feta
Kris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA.