Chicken with Red Pepper & Hazelnut Sauce


red pepper & hazelnut dip

Chicken with Red Pepper & Hazelnut Sauce

The sauce for this dish was inspired by one of my favourite Middle Eastern dips, marramah that is usually made with roasted red capsicum (peppers), walnuts and pomegranate molasses. This quick version with hazelnuts and red wine vinegar is every bit as good.

enough for 2
takes: 20 minutes

1 jar roasted red peppers (250g / 9oz), drained
1 clove garlic, peeled & finely chopped
200g (7oz) roasted hazelnuts
1 tablespoon red wine or sherry vinegar
2 teaspoons smoked paprika
4 chicken thigh fillets or 2 breasts

1. Whizz peppers, garlic, hazelnuts, vinegar and paprika in a food processor until you have a rough paste.

2. Add a few tablespoons extra virgin olive oil and process until just mixed. Taste and season.

3. Heat a little oil in a frying pan on a medium high heat. Season chicken and pan fry until cooked through, about 5 minutes on each side.

4. Serve chicken on a bed of the sauce.


nut free – replace with a cup of fresh breadcrumbs.

different nuts – almonds, walnuts, pine nuts or cashews would be great.

cheaper version – replace half or more of the nuts with 1/2 cup fresh breadcrumbs.

home roasted peppers – try the smoky red peppers recipe over here.

vegetarian – serve sauce with cooked lentils, quinoa, pan fried halloumi or tofu.

carb lovers / more substantial
– serve with cooked quinoa or couscous.

more substantial (low carb) – extra hazelnuts.

Problem Solving Guide

sauce too dry – add a little more olive oil or a few tablespoons water.

sauce too mushy – add more nuts or a handful of fresh breadcrumbs.

can’t find smoked paprika? – use regular paprika or a little cayenne pepper (1/2 teaspoon should do the trick). Or consider mail order from

too bland – add more salt & pepper and possible a little more paprika.

Waste Avoidance Strategy

jar roasted red peppers / roasted hazelnuts / red wine or sherry vinegar / smoked paprika – will keep in the pantry.

garlic – keeps in the pantry in a brown paper bag.

chicken – pop it in the freezer.

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{ 4 comments… read them below or add one }

Marina Doucerain September 23, 2014

Loved it – the sauce that is. I imagine you can serve it as a dip with any meat or raw veggies. Or even simply with pita bread…
I couldn’t find roasted red peppers in a jar, so I just sliced raw red peppers and stuck them in the oven (400 F) for 40 minutes or so. It worked just as well.


jules September 26, 2014

So glad you liked it Marina!
I think it tastes even nicer when you cook the peppers yourself 🙂
They’re usually in the same section as the olives.


Alex September 21, 2014

Cold sauce…?


jules September 21, 2014

yes alex!


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