Peri-Peri Chicken

Peri-Peri Labneh, Samfaina, Fresh Herbs

Chef Rudy Lopez of The LINE L.A. | Los Angeles

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Adapted by StarChefs | May 2024

INGREDIENTS

Chicken:
Yield: 22 quarts
890 grams kosher salt
700 grams chopped parsley
250 grams chopped garlic
350 grams chopped shallot
1.3 kilograms sliced lemon
½ chicken 

Peri-Peri Labneh:
Yield: 1½ quarts
225 grams Fresno chiles, seeded
5 grams toasted chile de árbol
25 grams garlic
50 grams ginger
200 grams shallot
65 grams distilled white vinegar
35 grams lemon juice
50 grams Dijon mustard
450 grams labneh
165 grams extra virgin olive oil
5 grams smoked paprika
5 grams dried oregano
7 grams ground coriander
5 grams kosher salt
5 grams ground black pepper
55 grams finely chopped cilantro

Samfaina:
Yield: 6 quarts
1.1 kilograms tomato, cored and halved
700 grams yellow onion, halved
50 grams garlic
175 grams piquillo chile
300 grams red bell pepper
800 grams eggplant, halved
2 kilograms chicken stock
10 grams ground coriander
10 grams ground cumin
10 grams smoked paprika
15 grams kosher salt
15 grams ground black pepper

To Assemble and Serve:
Yield: 1 serving
80 grams chicken stock
20 grams extra virgin olive oil
15 grams lemon juice
5 grams kosher salt
5 grams ground black pepper
25 gram dill
25 grams parsley
25 grams micro cilantro

METHOD

For the Chicken:
In a 22-quart container, add 4 quarts hot water. Add salt and stir until dissolved. Add additional 12 quarts water. Add parsley, garlic, shallot, and lemon. Cover and refrigerate 12 hours. Submerge chicken in brine. Cover and refrigerate overnight.

For the Peri-Peri Labneh:
In a Vitamix Commercial blender, purée chiles, garlic, ginger, shallot, vinegar, lemon juice, mustard, labneh, oil, and spice until smooth. Stir in cilantro. Transfer to an airtight container and refrigerate.

For the Samfaina:
Heat and prepare a grill. Cook tomatoes, onions, garlic, piquillo peppers, bell peppers, and eggplant until charred and slightly cooked. Transfer vegetables to a hotel pan. Cover and let sit 30 minutes. Core and peel red bell pepper. In a Vitamix Commercial blender, purée vegetables and remaining ingredients until smooth. Transfer to an airtight container and reserve.

To Assemble and Serve:
Heat oven to 450°F. In a stock pot over medium heat, cook 100 grams couscous with chicken stock and enough Samfaina to thoroughly season. Cook couscous until desired consistency. Season with olive oil, lemon juice, salt, pepper, dill, and parsley. Reduce heat and keep warm. Heat and prepare a grill. Place Chicken on a sheet tray and roast in oven 12 minutes. Transfer to gril and cook until Chicken skin is crispy and charred. Let cool, then slice. On a serving plate, place 1 pile Samfaina-spiced couscous. Top with grilled Chicken. Place 80 grams Peri-Peri Labneh around the plate. Garnish with cilantro.

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