The Roasting Tin Around the World Sichuan chicken recipe Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Roasting Tin Around the World Sichuan chicken roasted squash and greens By You Magazine - April 26, 2020 A favourite kitchen staple of mine is Sichuan peppercorns. Here, they work beautifully with chicken, squash, chilli and honey. Don’t overdo the 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. David Loftus SERVES 2-3 PREP 10 MINUTES COOK 45 MINUTES 3 tsp Sichuan peppercorns 1½ tsp chilli flakes (less or more as needed) 600g butternut squash, cut into thin 1cm wedges 600g free-range, skinless, boneless chicken thighs 3 cloves of garlic, finely chopped 2 tbsp sesame oil 1 tbsp soy sauce 1 tbsp honey 2 big pinches of sea salt flakes 200g pak choi, quartered DRESSING 1 tbsp soy sauce 1 tbsp rice vinegar ½ tbsp sesame oil 1. Preheat your oven to 200C/180C fan/gas 6. 2. Tip the Sichuan peppercorns and chilli flakes into a pestle and mortar, then coarsely pound together for 30 seconds or so to break up the larger peppercorns. 3. Pop the squash, chicken, garlic, sesame oil, soy sauce and honey, along with the ground spices, into a roasting tin large enough to hold it all in one layer then mix well so that everything is evenly coated. Scatter over the sea salt flakes then transfer to the oven and roast for 30 minutes. 4. Remove the tin from the oven, scatter over the pak choi then return to the oven and cook for a further 15 minutes. 5. Meanwhile, whisk the soy sauce, rice vinegar and sesame oil together. Spoon the dressing over the cooked chicken, pak choi and squash as soon as they come out of the oven, and serve hot. NOTE If you are a fan of chicken wings this Sichuan chicken dish can easily be adapted to use them instead of thighs. Recipe taken from The Roasting Tin Around the World (to be published by Square Peg on 30 April, price £16.99) RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved