Ethné de Vienne’s Black Pepper Chicken
Ethné de Vienne’s Black Pepper Chicken
Open in full-screen mode

Ethné de Vienne’s Black Pepper Chicken




  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).


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

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

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