I’ve created this dish as an alternative to the boring salt laden pre-packaged chickens commonly found in Norway. Let me just say it so we are clear – I hate those chickens! Full of salt, sweet paprika and not much else, not only do they taste bad, but they make chicken seem like the most boring thing to eat. Of course this is completely untrue – chicken can be incredible, which is why that yucky salt/paprika seasoning used on chicken here has to go!
In the meantime of that happening however, try my recipe for pink peppercorn chicken. This chicken dish is mildly seasoned but delicious without any fuss – making it great for families. The marinade for this dish can be made in advance, but make sure to combine it with the chicken and give it enough time to do its magic. Do that, and this will definitely be the juiciest and easiest chicken dish you’ve ever made.
- 1 whole chicken cut into pieces or 4-5 leg (thigh and drumstick) pieces
- 2 tablespoons pink peppercorns
- 1 shallot, chopped
- 1 garlic clove, whole
- ½ teaspoon salt
- 2 tablespoons honey
- 125 ml (1/2 cup) white wine vinegar
- Place half of the peppercorns and the remaining ingredients except the chicken into a blender.
- Blend on a medium setting until smooth. Set marinade aside.
- Place the chicken and the second half of the peppercorns into a large bowl. Pour the marinade over the top of the chicken and using your hands or a spoon, mix the chicken around in the marinade until each piece is coated on all sides.
- Cover the bowl with plastic wrap and place in the refrigerator. Allow the chicken to marinate for 4-8 hours, or preferable overnight.
- When the chicken is done marinating, place it on a rack inside of a foil lined pan.
- Put the entire pan in a 200 degree pre-heated oven for 30-35 minutes, or until the juices of the chicken run clear.
- Serve with rice, salad, or one of your favorite side sides.