Spice & Pepper-crusted Chicken
Try this healthy and tasty chicken recipe. It is simple and easy to prepare.
Pepper Crusted Chicken Recipe by Chef Vicky Ratnani
Serves

- 1

Cooking Time

-15-20 Min

Difficulty

- Medium

Preparation Time

- 10 Min

INGREDIENTS

  • FOR Chicken
  • 2 tbsp fennel seeds
  • 1 cinnamon stick
  • 3 to 4 Peepli peppercorns
  • 1 tbsp Telli cherry peppercorns
  • 1 tbsp green peppercorns
  • 1 tbsp lemon juice
  • 1 tsp soy sauce
  • 1 tsp chilli oil
  • Fresh oregano leaves
  • 30 almonds roasted
  • 1 tsp mustard paste
  • 1 chicken breast
  • 1 tbsp Olive oil
  • salt
  • FOR The Salad
  • 4 yellow cherry tomatoes
  • 4 red cherry tomatoes
  • 4 green olives
  • 1 sliced red radish
  • 1 Carrot
  • 1 spring onion greens
  • 20 almonds roasted
  • 1 tbsp lemon juice
  • 1 tbsp light olive oil
  • Few basil leaves
  • 2 tbsp ginger juliennes
  • Cracked white peppercorns
  • Crushed black pepper
  • salt

HOW TO PREPARE SPICE & PEPPER-CRUSTED CHICKEN

  1. 1

    Dry roast the fennel seeds cinnamon stick, Peepli pepper, Tellicherry pepper, and green peppercorn along with salt.
  2. 2

    Grind the roasted spices to powder.
  3. 3

    Dry roast almonds and set aside.
  4. 4

    For the marinade, combine lemon juice, soya sauce, and chilli oil.
  5. 5

    Add a few oregano leaves and mustard paste.
  6. 6

    Marinate the chicken breast with this marinade.
  7. 7

    Heat olive oil in a pan.
  8. 8

    Roast both sides of the marinated chicken.
  9. 9

    Crust both sides of the toasted chicken with the ground spices.
  10. 10

    Bake in a pre heated oven for 8 minutes at 180C.
  11. 11

    For the salad, combine chopped yellow cherry tomatoes, chopped red cherry tomatoes, chopped green olives, sliced red radish, chopped carrot, chopped spring onion greens, and roasted almonds.
  12. 12

    Mix well.
  13. 13

    Add lemon juice, light olive oil, chopped basil leaves, julienned ginger, cracked white peppercorns, black pepper, and salt.
  14. 14

    Toss well.
  15. 15

    Serve the chicken with this salad.
  16. 16

    Garnish with sprouts and edible flowers.
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About Chef

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Vicky Ratnani

Chef

Chef Vicky Ratnani has had the honour of feeding Queen Elizabeth II, Nelson Mandela and Rod Stewart. Goes on to show how he can bring an international influence to local ingredients. You can trust him to turn the most boring veggie around, or transform a dull kitchen chore into a fun dining experience.Watch the chef make a grand event of a meal on LF!

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