Only in Chicago is this dish considered a classic. Made famous by old-time Chicago Italian restaurants such as the Rosebud, this dish easily can be adapted for those who observe the Kosher laws. I have added my own touch to give it some extra pizzazz.
This recipe has been adapted from a description in Giuseppe Maffioli’s La cucina padovana, and is probably Ashkenazic in origin.
Unlike in the U.S., in South Africa lamb and mutton are the most popular and widely cooked meats. I think this is the most popular curry dish in South Africa. It is important to use fresh curry powder.
As a Mid-West boy at heart, fried chicken was always one of my favorites. On many Sundays, our family would take a drive out to a country restaurant that was actually a farm, where we as kids would pet the animal while we waited for our table to be ready. The meal was always served family style, with such standards as cole slaw, corn fritters and, of course, apple pie for dessert. Ever since, I have been attempting to perfect a fried chicken recipe that would come close to the chicken dinners I remember from Peoria. There is nothing particularly ethnic about this recipe. It simply is the result of about 40 years of chicken experimentation.
While living in South Africa, I became familiar with Peri Peri seasoning, a spice introduced by the Portuguese sailors and settlers. Peri Peri is a truly distinctive garlic hot sauce. In South Africa, it is especially popular as a marinade for chicken, but it is also excellent on fish. As a transplanted southern Californian, where Baja California fish tacos are popular, as a frequent visitor to Hawaii, where Mahi Mahi is in abundance, and as a former resident of South Africa, this dish combines the best of three of my worlds.