Red Pepper Chicken
Red Pepper Chicken with Anise and Ginger
Frekh b’Filfil Ahmar, Yansoon w Zanjabeel — فراخ بالفلفل الأحمر، ينسون وزنجبيل
This dish is bold, smoky, and infused with layers of deep warmth and gentle sweetness. The mellow heat of roasted red peppers meets the bright zing of ginger, the tingle of chilli, the subtle liquorice notes of anise, and the citrus tang of lemon. It’s a marinade that does more than tenderise—it transforms. The result? Golden, succulent chicken with a chargrilled finish that sings with spice.
Why you’ll love Red Pepper Chicken with Anise and Ginger
As the chicken roasts, the marinade caramelises and intensifies, creating crisp, golden edges and juicy, tender centres bursting with bold, smoky-sweet flavour.
Served straight from the oven, it’s a dish that demands attention—vibrant in colour, rich in aroma, and unforgettable on the palate.
Red Pepper Chicken with Anise and Ginger is a guaranteed crowd-pleaser with serious personality
Ingredients
For the marinade:
- 2 red peppers, chopped
- 1 large onion, chopped
- 1 large ripe tomato, chopped
- 2 tsp grated fresh ginger (or ½ tsp dried ginger)
- ½ tsp chilli flakes
- 6 garlic cloves, crushed
- ½ tsp anise seeds, ground
- 2 tsp cumin seeds, ground
- 1 tsp coriander seeds , ground
- 2 tsp smoked paprika
- 1 tbsp pomegranate molasses
- Zest and juice of 1 lemon
- 1 tbsp olive oil
For the chicken:
- 4 chicken quarters
- Salt
- Additional lemon juice
Method
- Prep the chicken:
Rub the chicken quarters with salt and a little lemon juice. Set aside while you prepare the marinade. - Make the marinade:
Blitz all marinade ingredients in a food processor until a smooth paste forms. - Marinate:
Coat the chicken in the marinade, cover, and refrigerate for at least 2 hours—overnight if possible for maximum flavour. - Cook:
Preheat your oven to 180°C (350°F).
Place the marinated chicken in a baking dish, cover with foil, and bake for 30 minutes.
Remove the foil and finish under a hot grill for 10–15 minutes to brown and slightly char the skin. - Serve:
Best served hot, alongside rice, flatbread, or a crisp salad. Drizzle with the pan juices for added depth.
* This is an amazing dish for barbeques – Do the initial cooking in the oven and just finish it of on the barbie to get that glorious smokey finish.