Chicken Tossed in Black Pepper
serves 4-6
8 chicken thighs
1 tsp fresh ginger root, chopped
1 tsp fresh garlic, crushed
Fried corn & peas:
50 g butter
200 g frozen sweet corn
200 g peas
½ tsp salt
½ tsp chilli powder
1 tbsp lemon juice
1 tsp salt
1 ½ tsp pepper
150 ml oil
1 green pepper, roughly sliced
150 ml water
2 tbsp lemon juice
• Combine the ginger, garlic, salt and pepper together in mixing bowl.
• Add the chicken pieces to pepper mix and set aside.
• Heat the oil in a large pan. Add the chicken and fry for 10 mins.
• Reduce the heat and add green pepper and the water to the pan. Leave to simmer for 10 minutes, then sprinkle over the lemon juice.
• Meanwhile make the fried corn and peas
Fried corn & peas:
• Melt butter in a large frying pan. Add the frozen sweetcorn and peas and stir-fry, occasionally, for about 10 mins. Add the salt and chilli powder and fry for a further 5 mins.
• Sprinkle over the lemon juice.
