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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
In this episode, we explore the various colors, flavors and textures of South African cooking. Christopher Kimball and Milk Street Cook Lynn Clark prepare a bright red Piri Piri Chicken, packed with heat from crushed chilies and slightly sweet undertones. Milk Street Cook Matthew Card makes Cape Malay Chicken Curry, a uniquely South African one-pot dish consisting of a chicken and vibrant vegetables and spices.