Sufra Dayma: Fried Peppercorn Chicken By Moushira Abdel-Malek Serves 4 Ingredients: 8 chicken thigh cutlets (or) breast fillets 1 medium onion (chopped) 1 tsp crushed garlic 2 tbsp drained green peppercorns (coarsely chopped) 2 tbsp lemon juice 2 tbsp seeded mustard 2 tbsp chopped fresh chives 2 tbsp olive oil Salt (to taste) Method: In a large glass bowl, combine mustard, peppercorns, garlic, juice, chives and one tablespoon of olive oil. Add chicken to mixture and coat well. Heat remaining oil in a large non-stick pan. Add onion and stir until soft. Add chicken to pan. Cook, brushing chicken with peppercorn mixture occasionally, until chicken is browned on both sides and cooked through. Serve with buttered boiled pasta and sautéed vegetables. N.B.: Green peppercorn is available in hyper markets bottled in brine. You can use cracked black peppercorn instead.