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Pepper Chicken
Pepper Chicken is a traditional Sierra Leonean recipe for a classic dish of spatchcocked chicken coated and marinated in a Scotch Bonnet (the pepper), onion, tomato, lime, tomato purée and peanut butter paste that's barbecued or oven roasted to cook. The full recipe is presented here and I hope you enjoy this classic Sierra Leonean version of: Pepper Chicken.
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Additional Time:
(+8 hours marinating)
Serves:
4
Rating: 
Tags : Chilli RecipesChicken RecipesFowl RecipesSierra-leone Recipes
This is a relatively simple, yet classic dish from Sierra Leone. Chicken covered and marinated in a Scotch Bonnet (the pepper), onion, tomato, lime, tomato purée and peanut butter paste that's spatchcocked and cooked over hot coals (or oven roasted).
Ingredients:
1 Whole Chicken
1 large onion
2 Chillies (Scotch Bonnet)
2 Tomatoes
Salt, to taste
1/2 tsp. Black and White Pepper
1 Maggi cube
2 tbsp Fresh Lime Juice
2 tbsp tomato purée
1 tbsp Peanut Butter
1 tbsp Cooking Oil
Method:
Coarsely chop the onion, chillies and tomatoes. Combine in a liquidizer or food processor with the other ingredients (except the chicken) and render to a puree.
To spatchcock the chicken cut all the way along the backbone then press flat. Cut slashes in the thighs, legs and breast then rub the pepper puree all over the inside and outside of the chicken. Transfer to a roasting tin, pour over any leftover marinade then place in your refrigerator and marinate for at least 2 hours (preferably over night).
Either cook on a pre-heated barbecue or roast in an oven pre-heated to 180°C (355°F). Turn over half way through and cook for about 40 minutes per side, basting with any leftover marinade, until cooked through.
Remove from the oven, cover with foil and allow to rest for 20 minutes before serving.
