Print Options:

Peri Peri Chicken with Cauliflower Grits

This recipe appears in The Influence of People and Places from our Early Spring 2023 issue.

Courses
Ingredients
    Chicken
  • 2 whole chickens (split)
    • For the rub
  • 1/2 cup smoked paprika
  • 1/4 cup turbinado sugar
  • 1/4 cup granulated garlic
  • 1/4 cup ground Bird's Eye chilies
  • 2 tablespoons black pepper
  • 3 tablespoons chopped parsley
  • 2 tablespoons lemon zest
  • 1 tablespoon salt
  • 1/2 cup olive oil
  • 2 tablespoons vinegar powder
    • For the grits
  • 4 cups riced cauliflower
  • 1/2 quart heavy cream
  • 2 tablespoons roasted garlic
  • salt to taste
  • 1/2 cup grated Parmesan
Instructions
    Make the chicken

  1. Mix all rub ingredients. Rub ½ mix on chickens on both sides; let marinate 2 hours or overnight. 

  2. Roast chickens at 350 for 35 minutes.

    3. Make the sauce

  3. In blender, process remaining rub with ½ cup fresh basil, 3 cloves garlic, and ¼ cup orange juice

    4. Make the grits

  4. In a saucepan, heat cauliflower to draw out moisture. Add cream and garlic over medium heat, stirring often. As mixture thickens, add cheese and salt. 

  5. Cook until the cauliflower is soft, and the mixture is creamy but thick.

Read it online: https://www.capemaymag.com/recipe/peri-peri-chicken-with-cauliflower-grits/
Chef Jon Davies
Chef Jon Davies
Executive Chef