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.
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.
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.
© 2008 Christine McFadden. All rights reserved.