MAMEY PERI CHICKEN

TRY THIS VIBRANT AND FRESH DISH WITH FLAVORS INSPIRED BY MY TRAVELS THROUGHOUT THE CARIBBEAN AND ASIA.

By Executive Chef Niven Patel
Mamey Miami
mameymiami.com

 

INGREDIENTS:

• 4 Meyer lemons, steamed

for 30 minutes

• Half chicken, deboned

• 3 red peppers, roasted until

blistered

• ó tsp. cumin

• 1 tsp. coriander

• 1 tsp. salt

• 1 tsp. sugar

• 1 tbsp. roasted garlic

• ½ tsp. red pepper flakes

• 1 large Okinawa sweet potato

• Fresh parsley

• 2 garlic cloves

• 10 oz. of broccolini

• Good olive oil

 

DIRECTIONS:

Marinate chicken for three days in a shallow water bath with three steamed and then halved Meyer lemons, as well as red peppers, cumin, coriander, salt, sugar, roasted garlic, and red pepper flakes. Double-wrap sweet potato in aluminum foil and roast at 375 degrees Fahrenheit for one hour, then peel and cut into quarters. Blend fresh parsley, garlic, one whole steamed Meyer lemon, olive oil, and salt to taste. Blanch broccolini for one minute in boiling water, then shock in an ice bath. Drain chicken and let dry. Liberally salt both sides. Sear in a hot cast iron pan, then drop in the quartered potato and roast in the oven until chicken reaches 165 degrees internal temperature, approximately 40-45 minutes at 350 degrees Fahrenheit. Remove chicken to let rest, add broccolini to pan and sauté with chicken drippings and a splash of olive oil. Plate broccolini, potato, and chicken. Top with salsa verde and enjoy!