chicken casserole with green peppercorns

Peppercorn chicken casserole

I had a green peppercorn sauce at a restaurant in Cape Town over December and it really hit the mark, not to hot and peppery but a little spicy with a fresh aftertaste. Green peppercorns are sold in small bottles and pickled in brine, it also uses yoghurt as well which makes it everything you could ask for.

Try this for a change from your regular chicken casseroles, it is a real winner and you will be amazed at the flavour. It takes virtually no effort unless you want to remove the skins from the chicken. (4 people)

What you need

12 chicken drumsticks or small thighs
1 medium onion finely chopped (grate if you can)
1 bay leaf
2 Tablespoons drained green peppercorns
1 cup hot water
2 Chicken stock cubes
2 Tablespoons Maizena(Cornflour)
200ml plain yoghurt
Black pepper

The process

Heat your oven to 180 Celsius.

Take a large casserole dish with a lid and place the chicken pieces in the bottom. Add the onion, green peppercorns and crumble the two stock cubes over the top.

Now toss in the bay leaf and pour over the hot water, then cover and into the oven for 45 minutes.

Mix together the yoghurt and the Maizena, give it a good season with black pepper and then pour over the mixture. Stir it about a bit to combine, cover and then back into the oven for another 15 minutes.

It’s as simple as that, done and delicious. Serve with rice.

The Tuscan Chicken Casserole is also a great Chicken Casserole or take a look at all of the Chicken recipes.