FOOD + DRINK
in THE KITCHEN WITH cont...
MARIA’ S PEPE CHICKEN
Serves: 6-8
Ingredients:
• 10-12 chicken thighs, boned and skinned
• Sea salt, for seasoning
• 300g pepe marinade
For the pepe marinade:
• 2 large onions
• 5 garlic cloves
• 25g fresh ginger
• 50ml fresh lemon juice
• 1 tbsp curry powder
• 1 tsp West African pepper blend( see right)
• 2 stalks lemongrass
• 1 tsp sweet paprika
• 1 tsp ground coriander
• 2 tsp salt( or to taste)
• 200g unsalted peanut butter
• 30g tomato puree
• 1 medium tomato, chopped
• 1 chicken stock cube
• 2-3 scotch bonnet chillies
For the West African pepper blend:
• 2 ½ grains of paradise
• 2 tbsp black peppercorns
• 2 tbsp white peppercorns
• 1 tbsp cubeb pepper
• 3 tbsp allspice / pimento berries
1. Toast all the peppercorns in a dry pan over a medium heat until fragrant. Allow to cool and then grind in a spice grinder or pestle and mortar. Store in an airtight jar and use within three months.
2. For the pepe marinade, put all the ingredients into a food processor and blend until smooth. Transfer to a saucepan and cook on a medium heat for 10-15 minutes, stirring from time to time until the marinade has reduced and thickened. Leave to cool.
Method:
1. Cut each chicken thigh in half, lengthways down the middle and put in a large bowl. Season well and stir in the pepe marinade and mix well. Cover and leave to marinate in the fridge for 2-3 hours or overnight.
2. Preheat the oven to 200 ° C / 180 ° C fan, or the BBQ to a medium-hot heat.
3. Take four pieces of marinated chicken and thread onto a metal skewer, being careful to leave a little space so the heat can penetrate evenly. Repeat with all the chicken pieces and place into a shallow roasting tray. Roast or barbecue for 15- 20 minutes, basting regularly, until the juices run clear.
4. Serve with lime wedges, coriander, coconut rice and a green mango slaw.
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