Spice route: peppery perfection

One of the most widely used spices around the world, pepper adds a wonderful bite and warmth to dishes it is added to.

Black pepper (Piper nigrum) hails from South India. This ornamental vine can grow up to 4 m in height with the help of trees and shrubs as support. The bright green, glossy, heavily veined leaves can grow up to 10 cm in length. The tiny flowers are produced on pendulous spikes, which later carry the fruit. Harvesting takes place as soon as the first of the fruit start turning red on a spike. 

Blackened chicken breast with potato medallions
Serves: 2
Preparation time: 12 minutes
Baking time: 10-12 minutes
Total time: 24 minutes
Oven temperature: 200 °C

Blackened chicken breast with potato medallions
  • 2 chicken breasts with bone and skin
  • 15 ml sage, finely chopped
  • 30 ml butter
  • 1 clove garlic, crushed
  • 2 ml lemon zest
  • Salt and pepper
  • 15 ml butter, melted
  • Freshly ground black pepper
  • 8 baby Mediterranean potatoes
  • 20 ml butter
  • 20 ml olive oil
  • Wild rocket to serve
  1. Remove the bones from the chicken breast but leave the skin intact.
  2. Form a pocket between the chicken skin and the meat.
  3. Mix the sage, butter, garlic and lemon zest together. Stuff the filling under the skin. Season the chicken with salt and pepper.
  4. Brush the skin with the melted butter, press the ground pepper onto the skin.
  5. Place the chicken onto a baking tray and bake in a preheated oven until the chicken is cooked through and golden.
  6. While the chicken is baking, prepare the potatoes: Heat the butter and olive oil, slice the potatoes and fry the medallions until tender and golden.
  7. Serve with fresh wild rocket.


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