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Indian Pepper Chicken

Indian Pepper Chicken Recipe

  • 4 large boneless chicken breasts, preferably with skin
  • 2 tablespoons coarsely crushed black peppercorns, or more to taste, plus 1 tablespoon whole peppercorns
  • ½ cup chicken stock or bouillon
  • Oil for panfrying, such as canola
  • 4 to 6 onions, chopped
  • 2 to 4 cloves garlic, chopped
  • 8 ounces chicken livers, or more If desired, cleaned and chopped
  • Salt
  • 2 teaspoons fresh green peppercorns or dried green peppercorns, reconstituted in 3 tablespoons hot water for 10 minutes, drained, and coarsely crushed
  • 2 to 4 tablespoons butter or ghee (optional)
  • 2 teaspoons finely chopped fresh ginger
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 714kcal (36%)
Total Fat 39g (61%)
Saturated Fat 13g (63%)
Cholesterol 395mg (132%)
Total Carbohydrate 15g
Dietary Fiber 3g
Sugars 5g
Protein 72g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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