Edition October 2024

Chef Airis Johnson, culinary expert from New York City, has made a profound impact in the food industry over her 24-year career.

Among her most cherished experiences is her collaboration with the Johannesburg Culinary and Pastry School (JCPS), where she has had the opportunity to inspire and mentor aspiring chefs.

“Since 2014, I have been travelling to Joburg and working with the JCPS students, teaching them global cuisine and entrepreneurship. Over the past 10 years, I have been able to be a part of the school’s growth and advancement. I do not only teach there, but I learn more on every trip. Additionally, in 2022, I had the opportunity to work with the South African Chef’s Association,” said Johnson, who is affectionately known as Airis the Chef.

In this edition, she shares a   pan-seared peri peri chicken breast and coriander sauce with roasted new potatoes, carrots, and baby marrow with lemon.

Pan-seared peri-peri chicken breast 

Ingredients:

• 4 chicken breasts (skin on).
• 2 tablespoons peri-peri spice.
• 2 tablespoons sunflower Oil.
• 1 teaspoon garlic powder.
• 1 teaspoon smoked paprika.
• 1 teaspoon ground cumin.
• 2 tablespoons salt.

Method:

• Mix all dry spices and generously season the chicken on both sides. Marinate for up to one hour.
• In a large sauté pan, heat two tablespoon of sunflower oil on med-high heat.
• Add chicken breast skin side down.
• Cook for about five to seven minutes on each side, or until the chicken is golden brown and has an internal temperature of 74°C. Adjust the heat as needed to avoid burning the chicken.

Rest and serve:

• Remove the chicken from the skillet and let it rest for five minutes before slicing. This helps the juices redistribute and keeps the chicken moist.
• Keep the pan to cook the potatoes and veggies next.

Roasted new potatoes, carrots and baby marrow Ingredients:

• 5 kg new potatoes (cut in half and boiled in salted water until fork tender).
• 250 g carrots (cut into batons and slightly steamed).
• 120 g baby marrows (sliced in quarters lengthwise).
• 1 – 2 lemons (quartered and seeded).
• 2 tablespoons butter.
• Salt.
• Pepper.

Method:

• In the same pan the chicken was cooked in, melt two tablespoons of butter on medium to high heat.
• Add the potatoes and roast until golden brown.
• Add baby marrows and carrots, and season all with salt, pepper (to your own taste) and a few generous squeezes of lemon juice. Sauté until carrots and baby marrows are cooked through.
• Remove from pan.

Coriander sauce:

Ingredients:

• 2 cups fresh coriander leaves (packed), including stems.
• 2 cloves garlic, peeled.
• 1/2 cup olive oil.
• 2 tablespoons lime juice (about 1 lime).
• 1/2 teaspoon salt (adjust to taste).
• Optional: 1/4 teaspoon red pepper flakes (for a bit of heat).

Method:

• Rinse the cilantro leaves and pat them dry.
• In a food processor or blender, combine the cilantro and garlic.
• Pulse a few times to break down the ingredients.
• With the processor running, slowly drizzle in the olive oil until the sauce reaches your desired consistency. You may need to stop and scrape down the sides of the bowl.

Flavouring:

• Add the lime juice, ground cumin, salt, and red pepper flakes (if using). Pulse again to combine.
• Taste the sauce and adjust seasoning with more salt, lime juice, or red pepper flakes as needed.
• Serve immediately over the cooked chicken breast.