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Szechuan pepper chicken with tomato chilli jam recipe - Recipes - BBC Good Food

  • 25servings
  • 50minutes
  • 63calories

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Source: www.bbcgoodfood.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B6, H
MineralsSelenium, Natrium, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 boneless and skinless chicken breasts

  2. 1 tsp Szechuan peppers

  3. 1/2 tsp sea salt

  4. 2 tbsp sesame oil , plus a little extra for frying

  5. 250g ripe tomatoes , roughly chopped

  6. 2 thumb-sized red chillies , seeded and roughly chopped

  7. 2 garlic cloves , peeled

  8. 30g raisins

  9. 2cm piece ginger , peeled and roughly chopped

  10. 150g soft brown sugar

  11. 1 tbsp fish sauce

  12. 50ml red wine vinegar

Instructions Jump to Ingredients ↑

  1. For the jam, process the tomatoes, chilli, garlic, raisins and ginger to a purée. Pour into a pan, add the sugar, fish sauce and vinegar. Simmer for 30 minutes until thick. Cool.

  2. Cut the chicken into 3-4cm pieces. Grind the Szechuan pepper and salt coarsely - you can do it in a pepper mill. Add to the chicken with the sesame oil and mix.

  3. Heat a non-stick pan with a little sesame oil until very hot. Sear the chicken on all sides until cooked through.

  4. Push a skewer into each piece. Serve with chilli jam.

  5. Get Ahead Make the chilli jam the day before.

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