Indian Pepper Chicken

Where Flavor Was Born: Indian Pepper Chicken
The flavor of pepper is often not appreciated as more than half of the ubiquitous salt-and-pepper duo that performs in the background of most savory dishes. This is a dish that takes pepper seriously, as it should be taken, for its unique flavor. It is based on a meal I had at Brunton Boatyard in Cochin, close to the source of the finest pepper on earth.

I have several different types of black pepper at home, and when making this dish, I use a combination of two or three different types of black pepper, and sometimes also a little Indonesian cubeb pepper. Although that is an interesting way to experience the variation and complexity of the flavor of black pepper, it is by no means necessary, but I do think that it is vital to use freshly bought black peppercorns. And it is absolutely crucial to use whole peppercorns that you crush yourself.

The addition of chicken livers gives the dish more body. If you do not like the texture of liver, you can chop them, and they will more or less disintegrate, making a thick gravy.

Serve with rice and possibly also nan bread or yellow rice. I like to have a small bowl of yogurt with a little bit of finely chopped onion and a sprinkle of freshly ground cloves as a soothing accompaniment to the fiery pepper. A simple tomato salad is also nice, or a few chunks of mango, with or without a sprinkle of chili powder or red pepper flakes and chives.

If you do not have a mortar and pestle and mortar, you can crush the pepper on a cutting board using a heavy skillet.

Serves 4 as a main course