The Chef's Table River Oaks has become a destination for diners looking to explore the flavors of South African cuisine. Chef Paul Friedman's menu draws inspiration from the country's rich culinary heritage, blending influences from Dutch, Portuguese, Indian, and indigenous traditions. While the menu is filled with everything from ostrich filet to fresh seafood, the Chicken Pendurada showcases the restaurant's signature style. chefstablehouston.com
The Chicken
The Chicken Pendurada begins with approximately 10 ounces of premium chicken. “The chicken is marinated in a bay leaf mild yellow curry before cooking, allowing the flavors to fully penetrate the meat and keep it exceptionally tender and juicy," says Chef Paul Friedman. “It is then grilled over an open flame to develop a light char before being finished with our signature sauces.”
The Spices
The marinade reflects South Africa's diverse culinary traditions. It creates a balanced flavor profile with earthy warmth and gentle sweetness.
"The marinade blends South African-inspired chutney with turmeric, paprika, ginger, garlic, and onion," Friedman says. "We want those warming spices to infuse the chicken all the way through instead of just seasoning the outside."
The Vegetables
Red and green bell peppers and red onions are also used with the chicken to add freshness, color, and texture.
"We chose red and green bell peppers and red onions because they develop a natural sweetness on the grill," Friedman says. "They caramelize alongside the chicken and complement the spices without overpowering the dish."
The Sauces
The finishing touches take the dish from flavorful to unforgettable. The grilled chicken is basted with Chef Paul's guava barbecue sauce, then drizzled with garlic butter and served with sweet chili sauce for dipping.
“Together, the sauces create a layered flavor profile that's sweet, savory, and aromatic—bringing the entire dish together in a way that is both comforting and uniquely South African-inspired," says Friedman.