Pepper-Crusted Chicken in Spicy Soured Cream

Preparation info

  • Difficulty


  • Serves


    as a main meal

Appears in



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.


  • 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
  • fresh breadcrumbs 200 g/7 oz
  • black peppercorns 1 tbsp, crushed
  • olive oil 7 tbsp
  • flat-leaf parsley chopped to make 2 tbsp


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. Combine the breadcrumbs and crushed peppercorns and spread out on a tray.

Remove the chicken from the marinade and roll the pieces in the breadcrumbs until thickly coated. Place in a shallow baking dish and pour the olive oil evenly over the chicken.

Bake for 1 hour, basting the topping with the juices from time to time. Sprinkle with the parsley just before serving.