Chicken · Main Dish · One-Pot Meals

Galangal Green Peppercorn Fusion

Galangal Green Peppercorn Fusion

Sometimes, I just get lucky. It was one of those days that I just couldn’t think of anything I wanted to make for dinner. I put it off until the last minute. I knew it had to be chicken since I had some in the fridge that I needed to use up. I figured I might as well also use up the cauliflower and cherry tomatoes that were flirting with the end of edibility. Then I opened the spice cabinet and, well, started sniffing!

I always shop with a grocery list, although it’s an app now instead of a piece of paper. It does help cut down on impulse buys in the grocery store, as well as help me remember everything. But so often when I’m in Penzeys I just can’t stick to the list. I see something new and just have to have it. A rather benign vice, I’d say. I’m the same way at the farmers’ markets. Anyway, I had some galangal, an impulse buy from a couple of months ago, that I hadn’t tried yet. Opening it up and taking a sniff, I then grabbed a couple of other things that smelled like they would complement the galangal. The green peppercorns were also an impulse buy, so they had to go in, too. Of course, I also added an onion and some garlic. Really, when do I ever make dinner without those? Almost never, that’s when. 

Believe me, nobody was more surprised than I when it turned out (on the first try!) to be a delicious, filling, one-pot meal. I usually have to make something several times before I’m satisfied with the recipe, but this one came together right away. I’m calling it a “fusion”, which may or may not be an accurate term. Galangal is common in Thai, Indonesian, and Malaysian cuisine, and Kala Jeera is from northern India, Pakistan, Bangladesh, Afghanistan, Tajikistan, and Iran. So there certainly is a blend of cuisines, including the fact that I made it up without regard to traditions, so it qualifies as fusion in my book! 

My Chief Tester and I were quite full after this meal and even had some left over for his lunch the next day. I think you could easily stretch it to feed a third person, or even a fourth if you serve it over rice or farro.  

You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

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6 boneless, skinless chicken thighs

1 T green peppercorns (can substitute 1 tsp freshly ground black pepper)

1 tsp ground galangal

½ tsp ground ginger

½ tsp Kala Jeera

½ red onion

2 cloves garlic

1 pint of cherry tomatoes

½ small head of cauliflower

1 lemon

3 Tbsp olive oil, divided

2 cups low-sodium chicken broth

1 Tbsp rice vinegar

small bunch cilantro

Preparation:

1.) Prepare the ingredients before starting to cook: Crush or grind the green peppercorns (I used my MiniMate); mix them in a small prep bowl with the galangal, ginger, and Kala Jeera. Dice the onion, mince the garlic, cut the cherry tomatoes in half and the cauliflower into bite-size florets. Grate two teaspoons of zest from the lemon, then squeeze all of its juice.

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2.) Heat 2 Tbsp of the oil in a large skillet. Sauté the chicken to brown both sides, then remove to a plate.

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3.) Add the remaining oil, then the onions & garlic. Sauté until the garlic is fragrant and the onions beginning to turn slightly translucent.

4.) Pour the broth, lemon juice, and vinegar into the pan, scraping up all the browned bits from the bottom of the pan. Add the spice mixture; stir to combine.

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5.) Return the chicken to the pan and cook over medium heat for 5 minutes.

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6.) Add the cauliflower, cover the pan, and cook 5 more minutes. While it cooks, chop the cilantro.

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7.) When the chicken is done and the cauliflower is fork tender but still firm, remove them to a serving plate. Turn up the heat, and cook briefly until the sauce thickens a bit.

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8.) Stir in the tomatoes, remove from heat, and pour over the chicken and cauliflower.

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9.) Sprinkle with the chopped cilantro and lemon zest to serve.

 

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Galangal Green Peppercorn Fusion

Ingredients

6 boneless, skinless chicken thighs

1 T green peppercorns (can substitute 1 tsp freshly ground black pepper)

1 tsp ground galangal

½ tsp ground ginger

½ tsp Kala Jeera

½ red onion

2 cloves garlic

1 pint of cherry tomatoes

½ small head of cauliflower

1 lemon

3 Tbsp olive oil, divided

2 cups low-sodium chicken broth

1 Tbsp rice vinegar

small bunch cilantro

Directions

1.) Prepare the ingredients before starting to cook: Crush or grind the green peppercorns (I used my MiniMate); mix them in a small prep bowl with the galangal, ginger, and Kala Jeera.

Dice the onion, mince the garlic, cut the cherry tomatoes in half and the cauliflower into bite-size florets. Grate two teaspoons of zest from the lemon, then squeeze all of its juice.

2.) Heat 2 Tbsp of the oil in a large skillet. Sauté the chicken to brown both sides, then remove to a plate.

3.) Add the remaining oil, then the onions & garlic. Sauté until the garlic is fragrant and the onions beginning to turn slightly translucent.

4.) Pour the broth, lemon juice, and vinegar into the pan, scraping up all the browned bits from the bottom of the pan. Add the spice mixture; stir to combine.

5.) Return the chicken to the pan and cook over medium heat for 5 minutes.

6.) Add the cauliflower, cover the pan, and cook 5 more minutes. While it cooks, chop the cilantro.

7.) When the chicken is done and the cauliflower is fork tender but still firm, remove them to a serving plate. Turn up the heat, and cook briefly until the sauce thickens a bit.

8.) Stir in the tomatoes, remove from heat, and pour over the chicken and cauliflower.

9.) Sprinkle with the chopped cilantro and lemon zest to serve.

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