Golden Chicken Thighs with Malaysian Long Pepper

Turmeric, lemons and spicy long peppers make beautiful companions in this easy oven roasted sheet pan meal. On this evening, I also baked a second sheet pan of roasted potatoes, parsnips and onions, adding more of the same spices I use in this chicken recipe.

Roasting the lemons alongside the chicken brings out the sugar in the lemons and they are absolutely yummy squeezed over anything you like.

Long Peppers are truly a pepper and closely related to the traditional black pepper we all know and love but long pepper has a much more complex flavor. A little bit musty but with the sweet scents of clove, nutmeg and even vanilla, it also carries the heat expected from black pepper. 

Try using this pepper with fresh fruit or to spice up your tea.

Long peppers get their name from their appearance. They are very long pine cone shaped packets of tiny peppercorns that are easily grated with a microplane much like what you would do with a whole nutmeg. I love to use this as a finishing spice but this pepper also plays very well in spice blends over long cook times. It's a commonly used pepper in many stews and curries in Ethiopia, Northern Africa, Malaysia and Indonesia.

My daughter gave me a super thoughtful gift last year that introduced me to long pepper and I'm so glad she did.
Have you ever had the chance to just smell, side by side, different true peppercorns? They have some amazing nuances and can be distinctly different. This spice is certainly one of my new favorites. I hope you'll try it!

Golden Chicken Thighs with Malaysian Long Pepper

8-10 chicken thighs, bone in, skin on
2 lemons
1 teaspoon sea salt
1/2 teaspoon grated long pepper
1/4 teaspoon cayenne red pepper
1/2 teaspoon ground dried thyme
1/2 teaspoon ground dried turmeric
Mix the seasonings together in a small bowl.
Line a sheet pan with parchment paper and start preheating an oven to 425 degrees.
Rinse and pat dry the chicken thighs then place them on the sheet pan and season them generously with the spice mixture.
Slice one lemon and set aside. Zest the second lemon and set the zest aside. Save the zested lemon for another use.
When the oven is fully heated, add the sheet pan of chicken and roast for 20 minutes.
Remove the chicken from the oven after 20 minutes and lay a lemon slice along each chicken thigh.
Return the chicken to the oven for another 20 minutes or until the chicken is done through and golden.
Finish with a grating of fresh Malaysian Long Pepper, a sprinkle of lemon zest and serve with the roasted lemon slices to squeeze over everything.
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