Courtesy Executive Chef Niven Patel
Mamey’s tropical vibes transports each guest to an island oasis that offers an idyllic escape filled with flavorful cuisine brought to you by four-time James Beard Nominee and Food & Wine’s Best New Chef of 2020 Chef Niven Patel. During this springtime season, indulge your taste buds by cooking up the Peri Peri Chicken, featuring Okinawa sweet potato, broccolini and Meyer lemon. The crowd-pleasing dish is both dairy-free and gluten-free and has been a staple on Mamey’s menu since the restaurant opened.
- 4 Meyer lemons, steamed for 30 minutes
- Half chicken, deboned
- 3 red peppers, roasted until blistered
- 1/2 tsp. cumin
- 1 tsp. coriander
- 1 tsp. salt
- 1 tsp. sugar
- 1 tbsp. roasted garlic
- 1/2 tsp. red pepper flakes
- 1 large Okinawa sweet potato
- Fresh parsley
- 2 garlic cloves
- 10 oz. of broccolini
- Good olive oil
- Marinate chicken for three days in a shallow water bath of three steamed and then halved Meyer lemons, as well as red peppers, cumin, coriander, salt, sugar, roasted garlic and red pepper flakes.
- Double wrap potato in aluminum foil and roast at 375 degrees Fahrenheit for one hour, then peel and quarter.
- 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 to 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.
Visit mameymiami.com for more information on Niven Patel.