A gentle, resinous warmth rises from the pot where chicken simmers with tomato and ginger: Place des Épices’ Selim peppercorns, from a berry that grows wild across West Africa, add their surprising lemony, cocoa-like notes.
Serves 4 · 1 h
- Toast 1 tsp of the Selim peppercorns in a dry pan for 1 minute, then crush them coarsely.
- Brown 2 lb (900 g) bone-in chicken thighs in 2 tbsp oil, then set aside.
- In the same pot, soften 1 chopped onion, 2 minced garlic cloves and 1 tbsp grated ginger, then add the Selim pepper, 1 can (14 oz/400 g) crushed tomatoes and 1 cup (240 ml) chicken broth.
- Return the chicken, cover and simmer for 35 minutes, until cooked through and tender, then serve with rice or plantains.
The star of this recipe: Selim Peppercorns, by Place des Épices.
