Cambodian-Style Chicken Braised with Fresh Green Peppercorns

La Plantation Salted Fresh Pepper is a unique product comprised of fresh green peppercorns harvested by hand before maturity and then fermented in salt to further enhance flavor. The green peppercorns impart a special floral nuance to this aromatic braise of chicken thighs with coconut water, whole shallots, garlic, and cherry tomatoes.

Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.

Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.


  • 2 ½ tablespoons La Plantation Salted Fresh Pepper (salted green peppercorns), divided
  • 3 tablespoons minced fresh garlic, divided
  • 1 teaspoon sugar
  • 8 skin-on, bone-in chicken thighs
  • 2 ½ tablespoons vegetable or canola oil
  • 2 carrots, peeled, trimmed and cut into 1-inch chunks
  • 20 cherry tomatoes, halved
  • 4 cups coconut water
  • 4 tablespoons fish sauce
  • 8 whole shallots, peeled
  • 1 medium onion, peeled and cut into 8 wedges
  • 4 scallions, trimmed and thinly slices
  • ½ cup coarsely chopped fresh cilantro leaves
  • Rice noodles or jasmine rice, for serving


  1. Lightly crush 1 ½  tablespoons of the green peppercorns in a mortar and pestle. In a small mixing bowl, combine the crushed peppercorns with 1 tablespoon of the minced garlic and the sugar; stir to combine evenly. Smear the mixture all over the chicken thighs, arrange them in a shallow dish, cover, and let marinate in the refrigerator for at least 1 hour.
  2. Heat the oil in a large, straight-sided sauté pan over medium-high heat. Add the chicken thighs and sear, turning, until lightly browned on both sides, 7 to 9 minutes. Add the remaining 1 tablespoon of peppercorns and 2 tablespoons minced garlic and cook until fragrant, about 1 minute.
  3. Nestle the carrot chunks and halved tomatoes in between the chicken thighs and pour in the coconut water and fish sauce. Add the whole shallots and onion wedges. Bring the mixture to a boil, reduce to a simmer, cover, and braise, stirring occasionally, until the chicken is cooked through and the vegetables are tender, 45 to 55 minutes.
  4. Serve over cooked rice noodles or jasmine rice, scattering the scallions and cilantro generously over the top of each serving.

Serves 4


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