Peppered Chicken with Tomatoes and Zucchini Recipe

Peppered Chicken with Tomatoes and Zucchini Recipe
Staff Writer
Peppered Chicken with Tomatoes and Zucchini

Georgia Glynn Smith

Peppered Chicken with Tomatoes and Zucchini

This is another very simple chicken dish, concentrating on big flavor — this time it’s pepper, with a glancing visit to India. It’s an all-in-one dish with the tomatoes and zucchini, although you may want to serve it with rice or new potatoes.


*Note: If your tomatoes are a fairly tasteless variety, you might do better to add 14 ounces canned chopped tomatoes, in which case you won’t need the water.


  • boneless skinless chicken thighs, each cut into 3 pieces
  • vegetable oil
  • freshly ground black pepper
  • Salt, to taste
  • cloves garlic, chopped finely
  • freshly grated ginger
  • onions, cut into wedges
  • tomatoes, chopped roughly*
  • ground turmeric
  • garam masala
  • large zucchini, cut into ¾-inch rounds
  • 1/2  water
  • chopped cilantro


Toss the chicken thighs in the oil, then coat in ½ of the pepper and season with salt, to taste. Heat a saucepan and cook the chicken gently to color but not scorch (spices become bitter if the heat is too intense). Brown all over, then remove the chicken and set aside.

Add the garlic, ginger, and onions to the pan, and fry over medium heat for 8-10 minutes to lightly color and soften the onion. Add the remaining black pepper, tomatoes, turmeric, garam masala, zucchini, and water.

Cook for 5 minutes, then return the chicken to the pan, and cook for 10 more minutes before checking the seasoning and folding in the cilantro. Remove from heat and serve.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.