Pepper Chicken

By Phillips

Ingredients

• 12 skinless bone-in chicken thighs, 12
• or drumsticks and thighs
• (about 4 Ibs/2 kg)
• 2 cups plain nonfat yogurt 500 mL
• 2 tsp cornstarch- 10 mL
• 1 tbsp minced peeled gingerroot 15 mL
• 1 tbsp minced garlic 15 mL
• 2 minced green chilies, 2
• preferably serranos
• 2 tsp salt or to taste 10 mL
• 1 cup cilantro, chopped 250 mL
• 2 tbsp vegetable oil 25 mL
• 1 tbsp freshly cracked black peppercorns 15 mL

Preparation

Step 1

1. Rinse chicken and pat dry.
2. In a large saucepan, stir together yogurt, cornstarch, ginger, garlic, chilies and salt. Add chicken and mix well. Marinate for 30 minutes at room temperature.
3. Cover and bring to a boil over medium heat.
Reduce heat and simmer, shaking pan occasionally and turning pieces once to "ensure even cooking, for 30 to 35 minutes. (Yogurt will curdle. Don't worry as it will be fine when dish is finished.) If there is too much liquid, increase heat and leave uncovered.
4. Reduce heat, shaking pan occasionally, until there is about 1 cup (250 mL) liquid aQd chicken is tender and no longer pink inside. Stir gently to loosen chicken from bottom of pan. Scatter cilantro over top.
5. In a small saucepan, heat oil over medium heat. Add peppercorns and cook until sizzling, about 1 minute. Pour over chicken and mix gently. Remove from heat. Cover and let stand for 5 minutes before serving.