Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Sichuan Chicken, Roasted Squash and Greens
Introduction
Sichuan peppercorns are one of my favourite kitchen staples – stir-fried through hot rice, in a marinade for roast pork – and here, they work beautifully with chicken, squash, chilli and honey for a sweet and spicy traybake. Don’t overdo the Sichuan peppercorns – they’re mouth-numbing in large quantities, but if you’re a fan of chilli, by all means increase the amount – Sichuan chicken is traditionally very spicy.
Ingredients
| Sichan peppercorns | |
| chilli flakes | |
| butternut squash, cut into 1cm wedges | |
| free-range skinless, boneless chicken thighs | |
| garlic, finely chopped | |
| sesame oil | |
| soy sauce | |
| honey | |
| sea salt flakes | |
| pak choi, quartered | |
| For the dressing: | |
| soy sauce | |
| rice vinegar | |
| sesame oil |
Preview
This recipe is a preview
Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
