This month I was paired with Camilla at Culinary Adventures with Camilla. I love being paired with someone I’ve never been paired with before I inevitably learn sooooooo much, and find great new recipes. She has a huge diversity in recipes. I finally settled on the Black Pepper Chicken from The Law Student’s Cookbook. I did make a few alterations for us, but none that would drastically affect the flavor.
According to wikipedia, pepper originates in South East Asia and has been used in Indian cooking essentially forever. Peppercorns used to be known as “black-gold” and were used as a form of money. Black pepper is now commonly used in cuisines all around the world.
BLACK PEPPER CHICKEN
1/2 pound boneless skinless chicken breasts
1 tablespoon plain yogurt
Juice of large lemon
2 garlic cloves, minced
1-inch fresh ginger root, skinned and minced (I omitted as hubs hates ginger)
1 tablespoon ground black peppercorns, coarsely ground
1/2 teaspoon red chili powder
1/8 teaspoon turmeric
1/4 teaspoon sea salt
1 tablespoon vegetable oil (omit if grilling)
1/2 teaspoon ground mustard (also omitted since I have a deathly allergy to mustard)
pinch of red chili flakes
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
- Marinate the chicken in the yogurt, lemon juice, garlic, pepper, chili powder, turmeric, chili flakes, corriander, cumin and salt.
- Remove chicken, reserving the marinade.
- Let sit for 20 minutes in the refrigerator. (I let it marinade for several hours.)
In a deep pan heat the vegetable oil, on high. Add the mustard and chili flakes. Fry for 15 seconds. Add the coriander and cumin, and stir for 35 seconds.
- Heat grill to medium high.
- Spray grill with PAM.
- Grill chicken for 5 minutes each side, basting well with marinade after 2-3 minutes.
Add the marinated chicken to the pan, browning the chicken on each side. Lower the heat, cover with a lid, and cook for 15 minutes.
* serves 2