Nigerian Peppered Chicken
Tender pan-fried chicken thighs coated in cracked black pepper and aromatic spices, finished with a rich tomato sauce. A classic Nigerian comfort dish ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- 4 pieces chicken thighs, bone-in and skin-on
- 2 teaspoons black pepper, freshly cracked
- 1 piece onion, medium
- ¾ cup canned crushed tomatoes
- 2 cloves garlic cloves, minced
- 1 pinch salt and pepper to taste
Instructions
- 1
Pat each chicken thigh dry with paper towels by pressing gently on all sides until the skin looks dry, not wet — this helps the skin crisp up.
- 2
Sprinkle 2 teaspoons of cracked black pepper evenly over all sides of the chicken thighs, pressing gently so it sticks to the skin and meat.
- 3
Cut the onion lengthwise from root to tip into 2 halves, then slice each half crosswise into thin half-moon pieces about 1/8 inch thick.
- 4
Mince the 2 garlic cloves until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.
- 5
Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Place the 4 peppered chicken thighs skin-side down in the hot oil, spacing them so they do not touch — you should hear a loud, steady sizzle immediately.
- 7
Cook without moving the chicken for 6 minutes until the skin turns golden brown, the color of warm honey, with darker edges.
- 8
Flip each chicken thigh with tongs and cook on the second side for 4 minutes until that side also turns light brown.
- 9
Push the chicken thighs to the sides of the skillet and add the sliced onions to the center, stirring them for 2 minutes until they turn soft and translucent.
- 10
Add the minced garlic to the onions and stir constantly for 30 seconds until the smell becomes strong and fragrant.
- 11
Pour in 0.75 cup of crushed tomatoes and stir gently with a wooden spoon, scraping up any stuck-on brown bits from the bottom of the pan.
- 12
Reduce the heat to medium-low and simmer the chicken covered with a lid for 8 minutes until the sauce thickens slightly and the chicken is cooked through.
- 13
Taste a small spoonful of the sauce and stir in a pinch of salt and pepper if needed.
- 14
Transfer each chicken thigh to a plate using tongs, then spoon the onion and tomato sauce over and around the chicken.
Tools you’ll need
- paper towels
- 12-inch skillet with a lid
- tongs
- wooden spoon
- cutting board
- chef's knife
- pepper mill or grinder
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