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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
![Rukmini Iyer’s Sichuan Chicken, Roasted Squash, and Greens](https://thehappyfoodie.co.uk/wp-content/uploads/2023/01/SECHUAN_CHICKEN_026_ADJ-scaled-2.jpg)
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 |
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