For the piri piri marinade:
Combine the shallots, ginger, garlic and chile in a food processor and pulse to a coarse puree.
Stir in the lemon juice, oil and paprika and season with salt. Refrigerate in an air-tight container for up to one month.
Melba Wilson shares her recipe for fried chicken and waffles, featured in the THE RISE by Marcus Samuelsson with Osayi Endolyn.
"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 of the famous Sylvia's restaurant. Chicken and waffles originated in Harlem, when jazz musicians wanted something delicious after playing all night. It's a dish that reflects Melba and her Harlem roots."
Note: This recipe may seem intimidating, but if you make the glaze first, then boil the sweet potatoes for the waffles while frying the chicken, you can keep the chicken warm in the oven while making the waffles.
Excerpted from THE RISE by Marcus Samuelsson with Osayi Endolyn. Copyright © 2020 by Marcus Samuelsson. Photographs by Angie Mosier. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.
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