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Peppered Chicken

  • 61 - 90 Minutes
  • Medium
  • Peppered Chicken

Our African peppered chicken is must try with it’s popping red gravy for that spicy kick and delicious grilled chicken. It’s a popular Nigerian dish that your family will love! Courtesy of MOB Kitchen.



  • 250g Tilda Pure Basmati Rice
  • 1kg Bone-in Skin On Chicken Thigh And Legs
  • 2 Tsp Curry Powder
  • 2 Tsp Dried Thyme
  • 1 Red Bell Pepper
  • 1 Can Of Plum Tomatoes
  • 2 Scotch Bonnets
  • 3 Red Onions
  • 5cm Knob Of Ginger
  • 3 Cloves Garlic
  • 1 Green Pepper
  • 3 Spring Onions
  • 70g Tomato Purée
  • 3 Stock Cubes
  • 1 Tsp Sugar
  • 3 Tbsp Oil
  • Salt


  1. Preheat oven to 180°C/356°F.
  2. Coat the chicken with 2 tbsp oil, and massage in the curry powder, thyme and 1 tsp of salt.
  3. Grill in the oven for 20 mins until the skin is crisp and just cooked through.
  4. Blend the bell peppers, plum tomatoes, scotch bonnet, 1 red onion, ginger and garlic to a smooth paste.
  5. Slice the remaining 2 red onions, slice up the green pepper into small thin strips and finely slice the spring onions.
  6. In a large pot add in 3 tbsps of oil and add sliced red onion, cook for 5 mins until lightly browned.
  7. Add the tomato purée and cook for 5-6 mins until deeply browned (a very important step, make sure it is a dark red so that it loses the bitterness).
  8. Add the 1 tsp curry powder, 1 tsp thyme and cook for 1 min.
  9. Pour in the blended pepper sauce and cook for 10-15 mins until it reduces by almost half.
  10. Meanwhile, rinse your Tilda Basmati Rice in cold water until the water runs clear. Pop in a pan with 500ml of cold water to bring to a simmer. Cook for 10 - 12 mins until the rice is tender and then fluff up with a fork.
  11. Then add in 250ml water and add in the stock cube, sugar and 1 tsp salt. Add the cooked chicken and mix thoroughly.
  12. Leave to cook uncovered for 5-8 mins, ensuring the chicken is warmed through.
  13. Whilst the chicken is cooking, sauté the green peppers until slightly charred and softened for 5 mins.
  14. Serve with a sprinkling of the peppers, spring onions and the cooked rice.