Ethné de Vienne’s Black Pepper Chicken
Ethné de Vienne’s Black Pepper Chicken
Ingredients
- 2 lbs (900 g) chicken pieces
- 1/4 cup (60 ml) ghee or vegetable oil and butter
- 3 medium tomatoes, peeled
- 1 small bunch fresh cilantro, chopped
- 3 tablespoons (45 ml) black pepper
- 1 tablespoon (15 ml) coriander
- 1 teaspoon (5 ml) cumin
- 2 tablespoons (30 ml) cardamom
- Salt
Instructions
- Remove the skin and excess fat from the chicken pieces.
- Wash under running water, then pat dry with paper towels. Place in a bowl.
- Add the ground spices to the chicken and toss to coat.
- Heat a large skillet over medium heat. Add the ghee or vegetable oil. Brown the chicken on all sides, turning regularly (10-15 minutes).
- Add the diced tomatoes and cilantro. Season with salt.
- Cover and simmer until the chicken is cooked through and the juices have much reduced.
Ethné de Vienne’s Black Pepper Chicken