Pepper-Crusted Chicken in Spicy Soured Cream

Preparation info
  • Serves


    as a main meal
    • Difficulty


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


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