An explosion of flavours can be expected from this black pepper chicken. A bit of spiciness and saltiness, perfectly balanced. Served with rice and naan bread.
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PEEL and finely chop the red onion and garlic cloves, this doesn't need to be very pretty because we're blending them anyway. PEEL and coarsely chop the ginger root.
HEAT a dash of sunflower or other neutral oil in a large skillet and sauté the onion, garlic and ginger for a few minutes. ADD coriander, turmeric, cumin and cloves. After a few minutes, the onions will be soft enough to create a smooth puree.
You can use a mortar and pestle or a small blender. ADD half of the spiced puree, sambal and a large dash of soy sauce to the chicken legs. Make sure the chicken is completely coated and let it marinate for at least half an hour.
Meanwhile DIVIDE the yellow pepper into small cubes and if you like you can also make your own naan bread. You can also cook the rice and set aside.
Coarsely GRIND the peppercorns and set aside.
HEAT some more oil in the same large skillet and cook the marinated chicken for a few minutes on each side. ADD the diced bell pepper and cook it a bit longer.
ADD the other half of the spiced puree along with about 250 ml water, peppercorns, cinnamon sticks, 2 tablespoons brown sugar and a bay leaf. Put a lid on and let it simmer for about 20 minutes.
SEASON with soy sauce and salt. REMOVE the cinnamon sticks and bay leaf. If the sauce isn't thick enough, you can use some cornstarch to reach the desired thickness.
SERVE with rice, naan bread and a salad. GARNISH with some parsley or coriander, enjoy!
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