Name: Sichuan pepper chicken
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 teaspoon sichuan peppercorns; 1/4 cup (35g) plain (all-purpose) flour; 4 chicken thigh cutlets (800g); 400 gram baby carrots, trimmed, peeled; 2 tablespoon tamarind concentrate; 1 tablespoon light brown sugar

Ingredients

2 teaspoon sichuan peppercorns

1/4 cup (35g) plain (all-purpose) flour

4 chicken thigh cutlets (800g)

400 gram baby carrots, trimmed, peeled

2 tablespoon tamarind concentrate

1 tablespoon light brown sugar

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.Using mortar and pestle, finely crush peppercorns. Combine peppercorns and flour in medium bowl, add chicken; toss to coat chicken in mixture, shake off excess.

3.Cook chicken in heated oiled large baking dish until browned all over.

4.Meanwhile, combine carrots, tamarind and sugar in medium bowl.

5.Place carrots around chicken in baking dish; roast, uncovered, about 20 minutes or until chicken is cooked through.

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