Pepper-Crusted Chicken in Spicy Soured Cream

Name: Pepper-Crusted Chicken in Spicy Soured Cream
Yield: Serves 4 as a main meal
Ingredients: fresh breadcrumbs 200 g/7 oz; black peppercorns 1 tbsp, crushed; olive oil 7 tbsp; flat-leaf parsley chopped to make 2 tbsp; chicken quarters (preferably organic) 4, skin removed; soured cream 300 ml/½ pint; lemon juice 2 tbsp; black peppercorns 2 tsp, freshly ground; cumin seeds 2 tsp, crushed; paprika 1 tsp; salt 1 tsp; garlic clove 1 large, crushed

Preparation info

Serves
4
as a main meal

Difficulty
Easy

Appears in

Pepper

By Christine McFadden

Published 2008

About

You get a double hit of pepper here – in the marinade and in the breadcrumb coating. That said, the heat is not overwhelming, more of a gentle background spiciness that draws the other flavours together. I like this dish for its contrasting textures – crisp golden crumbs on top, and soft creaminess below.

Ingredients

chicken quarters (preferably organic) 4, skin removed
soured cream 300 ml/½

Main course
Spicy

Method

Cut the chicken quarters in half and prick all over with a fork. In a bowl, combine the soured cream, lemon juice, ground black pepper, cumin, paprika, salt and garlic. Add the chicken and mix well. Cover and leave in the fridge for at least 6 hours.

Preheat the oven to 180°C/350°F/Gas 4