From the mountains of the Szechuan province in China, we’re bringing you the szechuan pepper (which is actually a berry, Chef!). Despite its intimidating name, it’s not a spicy flavour but rather citrusy. This exotic spice will elevate butter-basted chicken breast, sided with a walnut & feta salad and oven-roasted veggie medley.
Grilled Szechuan Chicken & Roasted Veg
Grilled Szechuan Chicken & Roasted Veg
with crispy chickpeas
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Chicken
- Chickpeas
- Danish-style Feta
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Onion
- Onions
- Pesto Princess Coriander & Chilli Pesto
- Pumpkin Chucks
- Pumpkin Chunks
- Salad Leaves
- Szechuan Peppercorns
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the pumpkin pieces, and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). When the roast has reached the halfway mark, coat the drained chickpeas in oil, and seasoning. Scatter the dressed chickpeas over the pumpkin and onion and roast until golden and crispy, 12-15 minutes.
YOU’RE CRUSHING IT
Using a pestle and mortar or the back of a sturdy knife, crush the szechuan peppercorns until fine.
TOASTED NUTS
Place the chopped walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERY CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter, and the crushed peppercorns. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PREP STEP
To a bowl, add the shredded leaves, the toasted nuts, the drained feta, a drizzle of olive oil, and seasoning. In a separate bowl, loosen the pesto with water in 5ml increments until drizzling consistency. Set aside.
SET THE TABLE
Dish up the szechuan pepper chicken. Side with the roasted veggies and the fresh salad. Finish off with drizzles of the loosened pesto. Enjoy, Chef.
Pumpkin Chunks - 250g
Onion - 1
Walnuts - 10g
Free-range Chicken Breast - 1
Szechuan Peppercorns - 10ml
Chickpeas - 60g
Salad Leaves - 20g
Danish-style Feta - 20g
Pesto Princess Coriander & Chilli Pesto - 40ml
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the pumpkin pieces, and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). When the roast has reached the halfway mark, coat the drained chickpeas in oil, and seasoning. Scatter the dressed chickpeas over the pumpkin and onion and roast until golden and crispy, 12-15 minutes.
YOU’RE CRUSHING IT
Using a pestle and mortar or the back of a sturdy knife, crush the szechuan peppercorns until fine.
TOASTED NUTS
Place the chopped walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERY CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter, and the crushed peppercorns. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PREP STEP
To a bowl, add the shredded leaves, the toasted nuts, the drained feta, a drizzle of olive oil, and seasoning. In a separate bowl, loosen the pesto with water in 5ml increments until drizzling consistency. Set aside.
SET THE TABLE
Dish up the szechuan pepper chicken. Side with the roasted veggies and the fresh salad. Finish off with drizzles of the loosened pesto. Enjoy, Chef.
Pumpkin Chunks - 500g
Onion - 1
Walnuts - 20g
Free-range Chicken Breasts - 2
Szechuan Peppercorns - 20ml
Chickpeas - 120g
Salad Leaves - 40g
Danish-style Feta - 40g
Pesto Princess Coriander & Chilli Pesto - 80ml
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the pumpkin pieces, and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). When the roast has reached the halfway mark, coat the drained chickpeas in oil, and seasoning. Scatter the dressed chickpeas over the pumpkin and onion and roast until golden and crispy, 12-15 minutes.
YOU’RE CRUSHING IT
Using a pestle and mortar or the back of a sturdy knife, crush the szechuan peppercorns until fine.
TOASTED NUTS
Place the chopped walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERY CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter, and the crushed peppercorns. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PREP STEP
To a bowl, add the shredded leaves, the toasted nuts, the drained feta, a drizzle of olive oil, and seasoning. In a separate bowl, loosen the pesto with water in 5ml increments until drizzling consistency. Set aside.
SET THE TABLE
Dish up the szechuan pepper chicken. Side with the roasted veggies and the fresh salad. Finish off with drizzles of the loosened pesto. Enjoy, Chef.
Pumpkin Chucks - 750g
Onions - 2
Walnuts - 30g
Free-range Chicken Breasts - 3
Szechuan Peppercorns - 30ml
Chickpeas - 180g
Salad Leaves - 60g
Danish-style Feta - 60g
Pesto Princess Coriander & Chilli Pesto - 125ml
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the pumpkin pieces, and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). When the roast has reached the halfway mark, coat the drained chickpeas in oil, and seasoning. Scatter the dressed chickpeas over the pumpkin and onion and roast until golden and crispy, 12-15 minutes.
YOU’RE CRUSHING IT
Using a pestle and mortar or the back of a sturdy knife, crush the szechuan peppercorns until fine.
TOASTED NUTS
Place the chopped walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERY CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter, and the crushed peppercorns. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PREP STEP
To a bowl, add the shredded leaves, the toasted nuts, the drained feta, a drizzle of olive oil, and seasoning. In a separate bowl, loosen the pesto with water in 5ml increments until drizzling consistency. Set aside.
SET THE TABLE
Dish up the szechuan pepper chicken. Side with the roasted veggies and the fresh salad. Finish off with drizzles of the loosened pesto. Enjoy, Chef.
Pumpkin Chunks - 1kg
Onions - 2
Walnuts - 40g
Free-range Chicken Breasts - 4
Szechuan Peppercorns - 40ml
Chickpeas - 240g
Salad Leaves - 80g
Danish-style Feta - 80g
Pesto Princess Coriander & Chilli Pesto - 160ml
Woolies Products in this dish
