Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Sichuan Chicken, Roasted Squash and Greens
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.
|butternut squash, cut into 1cm wedges|
|free-range skinless, boneless chicken thighs|
|garlic, finely chopped|
|sea salt flakes|
|pak choi, quartered|
|For the dressing:|
From the book