Spicy Peri Peri Chicken
Chef Pierre brings together two West African favorites in one vibrant plate. Chicken marinated in a zesty peri peri sauce with garlic and citrus is paired with cauliflower rice simmered in a smoky, spiced tomato base for all the warmth of classic jollof without the grain. Served with a thick-cut, lightly sweet cabbage steak and an extra helping of peri peri sauce on the side.
Nutritional facts
Protein
37g
Carbs
21g
Calories
520kcal
Fat
34g
Ingredients
Chicken Thigh, Cabbage, Cauliflower, Onion, Red Bell Pepper, Extra Virgin Olive Oil, Plum Tomato, Habanero Peppers, Lemon Juice, Garlic, Red Wine Vinegar, Cilantro, Kosher Salt, Black Pepper, Chicken Bouillon, Basil, Smoked Paprika, Bay Leaf, Sweet Paprika, Bay Leaf
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About Pierre Thiam
Chef Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine-dining world. He is also the Executive Chef and Co-Owner of Teranga, a fast-casual food chain from New York City that serves Western African food, namely Nigerian, Senegalese, Ghanaian, and Ivorian cuisines. He is also the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria, and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. His company Yolélé; advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, and other retailers across America. Born and raised in Dakar, Senegal, Thiam's cooking style reinforces his love of his culture, and the distinct and exceptional culinary practices of West Africa.
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