Spice of the Month Recipe: Black Pepper Chicken

From our friends at Épices de Cru!
This easy dish is like a chicken cacciatore interpreted by another culinary tradition.
Zingerman's Chicken

  • 2 lbs chicken pieces
  • 4 Tbsp ghee or mixture butter and
    vegetable oil
  • 3 medium tomatoes, peeled and diced
  • 1 small bouquet chopped coriander
  • 3 Tbsp Yupanqui black pepper
  • 2 Tbsp coriander
  • 1 tsp cumin
  • 2 Tbsp green cardamom
  • Salt, to taste


  1. Remove skin and excess fat from chicken pieces.
  2. Wash chicken under running water.
  3. Drain and blot dry with paper towel. Place in a bowl.
  4. Grind the black pepper, coriander, cumin and cardamom.
  5. Add to the chicken with the salt and be sure to cover evenly.
  6. Heat a large frying pan over medium heat. Add ghee.
  7. Brown chicken on all sides, turning regularly (10 to 15 minutes).
  8. Add diced tomatoes and coriander. Salt.
  9. Cover and let simmer until chicken is cooked and cooking juices have been well reduced.