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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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The Roasting Tin Around the World

Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer

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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.

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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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This recipe is a preview

Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer

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From the book: The Roasting Tin Around The World

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