Frango Piri Piri

Piri Piri Chicken Breast and Chicken Leg Roulade, Chickpeas, Red Pepper Coulis, Coriander Parmentier, Cilantro

Chef Miguel Massens of Sereia | Miami, FL

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Adapted by StarChefs  |  June 2025  |  Photo: Alexander Zeren

INGREDIENTS

Piri Piri Glaze:
500 grams red bell peppers
450 grams Fresno chiles
50 grams Bird’s Eye chiles
40 grams white onions
30 grams white distilled vinegar
25 grams garlic
20 grams kosher salt
10 grams granulated sugar
Juice of 1 lemon
200 grams roasted piquillo peppers
50 grams molasses
Ultra-Tex 3

Falafel Chicken Mousse:
8 grams garlic purée
Olive oil
250 grams skinless, boneless chicken breast, chilled and ground
35 grams egg whites
5 grams kosher salt
2½ grams ground coriander
1½ grams ground cumin
115 grams heavy cream
100 grams fresh cilantro, blanched and puréed
50 grams fresh parsley, blanched and puréed
75 grams puréed green chickpeas

Piri Piri Marinade:
200 grams white onions
150 grams Fresno chiles
50 grams garlic
250 milliliters olive oil
100 milliliters red wine vinegar
Kosher salt

Chicken Breast:
One 4-pound whole chicken, breast and legs separated
Transglutaminase

Chicken Leg Roulade:
Transglutaminase

Coriander Parmentier:
500 grams fresh cilantro
300 grams boiled Yukon Gold potatoes, diced
300 grams diced leek whites
15 grams baking soda

Red Pepper Coulis:
250 grams red bell peppers
25 grams olive oil
20 grams confit garlic
Kosher salt
Granulated sugar
Ultratex 3

Chickpeas:
75 grams dried garbanzo beans, soaked overnight
1 clove garlic, minced
½ shallot, minced

To Assemble and Serve:
Coarse sea salt
75 grams blanched green chickpeas
3 grams cilantro stems, minced
Kosher salt
Sherry vinegar
Chicken stock
Microgreens of your choice

METHOD

For the Piri Piri Glaze:
In a Vitamix Commercial blender, combine bell peppers, chiles, onions, vinegar, garlic, salt, sugar, and lemon. Purée until smooth. Transfer to a nonreactive container, cover with cheesecloth, and let sit 7 days at room temperature, or until desired flavor is achieved. Transfer mixture to a pot over medium-high heat. Add piquillos and molasses and bring to a boil. Reduce heat and simmer 15 minutes. Using a Vitamix Commercial immersion blender, purée until smooth. Stir in Ultratex 3 until desired consistency is achieved. Transfer to an airtight container and refrigerate.

For the Falafel Chicken Mousse:
In a Vitamix Commercial blender, combine garlic  and oil until a thick paste is achieved. Set aside. In a food processor, process ground chicken and egg whites until smooth. Add salt, coriander, and cumin. Process until incorporated, then scrape down the sides of the bowl. With the machine running, slowly stream in heavy cream, mixing until fully emulsified. Add cilantro, parsley, chickpea, and reserved garlic paste. Blend until well incorporated, then immediately chill over an ice bath. Transfer to an airtight container and refrigerate.

For the Piri Piri Marinade:
In a Vitamix Commercial blender, combine all ingredients until smooth. Season with salt. Set aside.

For the Chicken Breast:
On a work surface, gently peel back breast skin, leaving it attached to the drumette. Lightly dust breast meat with transglutaminase. Using an offset spatula, spread a thin layer of Falafel Chicken Mousse under the skin. Dust with additional transglutaminase. Carefully fold skin back over Falafel Chicken Mousse. Refrigerate, uncovered, overnight. The next day, heat a steamer to 194°F. Steam chicken 5 minutes, or until Falafel Chicken Mousse is set. Refrigerate until chilled. Heat the water bath of an immersion circulator to 140°F. Transfer chilled chicken to a clean work surface. Carve each breast with tenderloin intact. Rub underside with desired amount Piri Piri Marinade. Transfer to a vacuum bag and seal. Cooke sous vide 1 hour. Let cool.

For the Chicken Leg Roulade:
On a work surface, debone reserved chicken drum and thigh, keeping meat and skin intact. Transfer to a nonreactive container and coat in desired amount Piri Piri Marinade. Cover and refrigerate 8 hours. Remove excess Piri Piri Marinade and lightly dust with transglutaminase. On a work surface, lay out a sheet of plastic wrap. Wrap chicken into a tight roulade. Refrigerate 12 hours. The next day, heat the water bath of an immersion circulator to 167°F. Transfer chicken to a vacuum bag and seal. Cook sous vide 1½ hours. Let cool.

For the Coriander Parmentier:
In a pot over medium-high heat, bring water to a boil. Add baking soda and cilantro. Blanch, then immediately shock in an ice bath. Set aside. In a pan over medium flame, heat oil. Add leeks and sauté, covered, until soft and translucent. Remove from heat and let cool. In a Vitamix Commercial blender, purée blanched cilantro, leeks, and potatoes until a smooth paste is achieved. Let cool over an ice bath. Transfer to an airtight container and refrigerate.

For the Red Pepper Coulis:
Heat oven to 450°F. Place peppers on a parchment-lined sheet tray and roast until evenly charred. Transfer to a work surface and peel and seed the charred peppers. Set aside. In a pan over medium flame, heat oil. Add peppers and confit garlic. Sauté 3 minutes. Transfer mixture to a Vitamix Commercial blender and purée until smooth. Season with salt and sugar. Add Ultra-Tex 3 until desired consistency is achieved. Let cool. Transfer to a squeeze bottle and refrigerate.

For the Chickpeas:
In a pot over medium heat, add garbanzo beans with soaking liquid, garlic, and shallots. Cook until alliums are soft and translucent. Remove from heat and let cool. Strain into a nonreactive container, discarding mirepoix and cooking liquid. Stir in chickpeans and cilantro. Season with vinegar and salt. Set aside.

To Assemble and Serve:
Heat broiler to high. Place Chicken Breast on a wire rack set over a sheet tray. Brush with Piri Piri Glaze. Broil until evenly charred. Transfer to a cutting board and let rest. Once cooled, slice and season with coarse salt. Set aside. On a work surface, slice Chicken Leg Roulade into ½-inch medallions. Brush with Piri Piri Glaze. Transfer to a sheet tray and broil until warmed through. Set aside. In a small pan over medium flame, heat oil. Add green chickpeas, garbanzos, garlic, shallots, and cilantro stems. Sauté until fragrant. Add desired amount Coriander Parmentier and a splash chicken stock. Cook until mixture has thickened to desired consistency. Season with kosher salt and vinegar. Spoon chickpea mixture into the center of a serving plate. Top with sliced Chicken Breast and Chicken Leg Roulade. Dot with Red Pepper Coulis. Garnish with microgreens.

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