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Curtis Stone’s piri piri chicken with slaw

BT Toronto | posted Wednesday, Apr 22nd, 2015


6  large red Fresno chilies, (about 5 ounces), coarsely chopped

4 red Thai chilies, stemmed

5 garlic cloves

2 1/2 tsp kosher salt

2/3 cup olive oil

1 pound boneless, skinless chicken thighs, cut into 2 to 3 pieces each

 Bamboo skewers, soaked in water for at least 1 hour, or metal skewers

 grilled flatbreads or 4 purchased naan


1/4 small head green cabbage, very thinly sliced (about 2 1/2 cups)

1/4 English (hothouse) cucumber, halved lengthwise and thinly sliced

1/4 white onion, very thinly sliced

1/4 cup loosely packed mint leaves, thinly sliced

1 tbsp finely grated lime zest

2 tbsp extra-virgin olive oil

 Kosher salt


  • To prepare the piri piri chicken, in a food processor, blend the chiles, garlic, vinegar, and salt until smooth. With the machine running, gradually add the oil.
  • In a large bowl, toss the chicken with 2/3 cup of the piri piri mixture to coat. Cover and refrigerate for at least 30 minutes, and up to 1 day. Refrigerate the remaining piri piri sauce.
  • Prepare a grill for high heat. Thread the chicken pieces onto skewers. Grill the skewers, turning frequently and basting with 1/3 cup of the remaining piri piri sauce, for about 12 minutes, or until the chicken is cooked through and charred in spots.
  • Meanwhile, to make the slaw, in a large bowl, combine the cabbage, cucumber, onion, and mint. In a small bowl, whisk the lime zest and juice with the oil to blend. Toss the cabbage mixture with enough dressing to coat. Season to taste with salt.
  • To serve, divide the chicken skewers, slaw, and flatbreads among four plates. Serve the remaining piri piri sauce alongside.

The chicken can be marinated for up to 1 day.

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Indian slaw

BT Toronto | posted Wednesday, May 28th, 2014

Unless your mama is from western India, chances are this is not your mother’s mayo-smothered, garlic powder-ridden coleslaw.  Nutty, tart, with a citrus burst, these crunchy shreds of cabbage pack just the right amount of heat from the fairly benign Serrano chiles.  Serve it, as is, for a salad course, or as an accompaniment to your traditional picnic fare.

Indian slaw

Makes 6 cups


  • 1/2 small head of cabbage (about 1 pound) or 1 bag (14 ounces) coleslaw mix
  • 1 to 2 fresh green Serrano chiles, stems discarded
  • 1/4 cup dry-roasted peanuts
  • 1/4 cup dry unsweetened coconut shreds (see tips)
  • 1/4 cup finely chopped fresh cilantro leaves and tender stems
  • 1 1/2 teaspoons coarse kosher or sea salt
  • Juice from 1 medium-size lime
  • 2 tablespoons canola oil
  • 1 teaspoon black or yellow mustard seeds
  • 1/4 teaspoon ground turmeric


  1. Remove the tough rib from the lower center of the halved cabbage by slicing it through, ending up with a v-shaped opening at the base.  Cut the cabbage in half lengthwise.  Slice it into shreds, as thin as you can.  Dump them into a large bowl.  If using the pre-shredded coleslaw blend (which usually has a few shreds of carrots and purple cabbage in it for color), empty the bag’s contents into a large bowl.
  2. Slice the chiles lengthwise and then cut them into thin slices, crosswise, ending up with half-moons of chiles that still have the rib and seeds within.  Do not discard the seeds.  Add this to the cabbage.
  3. Empty the peanuts into a spice grinder (like a coffee grinder), food processor’s bowl, or mini chopper and pulse the nuts to a consistency of coarse bread crumbs.  Letting the machine run incessantly may yield a gummy product that you know more commonly as peanut butter.  Tip the contents of the grinder over the cabbage.  Add the coconut, cilantro, salt, and lime juice.
  4. Heat the oil in a small skillet over medium-high heat.  Once the oil appears to shimmer, add the mustard seeds, cover the pan, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds.  Remove the pan from the heat and sprinkle in the turmeric which instantly bathes the oil with its yellow hue, the heat just right in cooking the spice without burning it.  Pour this popcorn-smelling mélange over the cabbage.  I often grab some of the cabbage from the bowl and add it to the skillet, wiping it clean with the shreds to make sure I get every last bit of spice and oil.  Thoroughly combine the contents in the large bowl (tongs, spoons, or my favorite – clean hand) to ensure every shred is evenly coated with everything.  Serve either at room temperature (my preference) or chilled.

Courtesy Raghvan Iyer, www.raghavaniyer.com

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