Recipes/Fried Chicken and Waffles with Piri Piri Glaze

Fried Chicken and Waffles with Piri Piri Glaze

A native New Yorker with strong ties to South Carolina, Melba likes to say she was "born, bred, and buttered" in Harlem. Her aunt is Sylvia Woods of Harlem's Sylvia's. Chicken and waffles originated in Harlem when jazz musicians wanted something delicious after playing all night. It's a dish that perfectly reflects Melba and her Harlem roots. Note: This recipe may seem intimidating, but if you make the glaze first, then boil the sweet potato for the waffles while frying the chicken, you can keep the chicken warm in the oven while making the waffles.

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I didn't know about slaw until I moved to the U.S. - I hadn't even heard the word. But I soon found out about the crunch it adds to a plate and the tang that reminds me of the pickles that I've loved since I was a boy. So I've started to play with slaw. Here I shred Brussels sprouts - they're little cabbages, aren't they? - cook them in bacon fat and butter to give them layers of flavor, sweeten them up with apples, and add zing with vinegar and ginger. It's a gateway dish. Serve this to people who say they don't like Brussels sprouts and you'll find them wanting more and more and more.

Fried Chicken and Waffles with Piri Piri Glaze

Makes

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