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Spicy Roasted Peri-Peri Chicken
Take an ordinary chicken dinner, but turn the flavor up to 11. Chef Pierre’s irresistible roasted Peri-Peri chicken delivers a tangy, spicy kick, thanks to habanero peppers in the garlic-, herb-, and citrus-infused marinade. It’s a complex, mouthwatering flavor profile perfect for succulent boneless-and-skinless thighs—and there’s extra on the side to use as a sauce. He pairs the chicken with smoky harissa Brussels sprouts and hearty, slow-simmered black-eyed peas, adding a satisfying and nutritious touch. This meal is a celebration of bold, punchy flavors that will leave you fully satisfied.
Nutritional facts
Protein
34g
Carbs
32g
Calories
600
Fat
42g
Ingredients
Cucumber, Cherry Tomato, Chicken Thigh, Canola and Olive Oil Blend, Habanero Peppers, Extra Virgin Olive Oil, Red Wine Vinegar, Black-eyed Peas, Black Pepper, Cilantro, Garlic, Honey, Brussel Sprouts, Lemon Zest, Onion, Kosher Salt, Lime Juice, Green Onion, Lemon Juice, Ginger, Basil, Smoked Paprika, Red Bell Pepper, Canola Oil, Italian Parsley, Bay Leaf, Harissa
Reviews
3.9
Based on 76 reviews
Steven Gandy · 12/25/24
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About Pierre Thiam
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, Senegal, Ghana and Côte d'Ivoire. 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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