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Ethné de Vienne’s Black Pepper Chicken
Ethné de Vienne’s Black Pepper Chicken
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Ethné de Vienne’s Black Pepper Chicken

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Ingredients

Preparation

  1. Remove the skin and excess fat from the chicken pieces.
  2. Wash under running water, then pat dry with paper towels. Place in a bowl.
  3. Add the ground spices to the chicken and toss to coat.
  4. Heat a large skillet over medium heat. Add the ghee or vegetable oil. Brown the chicken on all sides, turning regularly (10-15 minutes).
  5. Add the diced tomatoes and cilantro. Season with salt.
  6. Cover and simmer until the chicken is cooked through and the juices have much reduced (15-20 minutes).

Note

This recipe is from the book “La cuisine et le gout des épices”, by Ethné and Philippe de Vienne. Available in bookstores.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.