Szechuan pepper and clove dry rubbed, roasted pulled chicken with a fruity glaze

I was in London the other day and I went to the Japan Centre and did what I love to do, bought so much I had to give up when it was too heavy! I mainly stocked up on the usual, rice wine vinegar, tofu and a few other ingredients but I loved the look of this bottle.

 

09June_JapaneseBBQSauce

 

It is Japanese barbecue sauce and for some reason I couldn’t resist letting it slip in to my shopping basket as well.

 

We had some friends coming to visit, they had never been before and I wasn’t quite sure what to cook. They are well travelled to almost all corners of the world so I figured that they would be open to spices. In the end I opted for chicken, most people like it, it is easy to cook and it takes on the spices you are using.

I made a dry rub, I started by getting the Szechuan peppercorns out and then took out most of my spices and smelt them with the Szechuan pepper. After some deliberation with myself I decided to use sumac and cloves. It was a bit of a gamble as I haven’t done this before but I liked the sound of the spice combination.

 

Szechuan peppercorn and clove spice rub for chicken 

preparation time 3-4 minutes

cooking time 5 minutes

serves 4

Ingredients

  •  1 1/2 tbsp Szechuan peppercorns
  • 1 1/2 tbsp sea salt
  • 1 tbsp black sesame seeds
  • 1/2 tsp cloves
  • 1 tsp chia seeds
  • 1 tsp sumac

Place all the spices in a dry frying pan and roast until the Szechuan peppercorns starts to pop.

 

09June_RoastingSpices

 

Take it off the heat and let cool. Once cooled place in a spice grinder or pestle and mortar and grind until you have a fine powder. I loved the smell of the spices.

 

Spice rubbed, pulled chicken 

preparation time 15 minutes, including making the spice rub 

cooking time 45 minutes 

oven 180C or 360F

serves 4

Ingredients

  • 800 gram or 28.2 oz of boneless chicken thighs
  • all of the spice run from the mix above, about 1/2 dl or 1/4 cup
  • olive oil for drizzle

Trim the chicken thighs. Rub all of the spice in to the chicken,drizzle with olive oil and roast in the oven.

 

09June_RubbedChicken

 

Whilst that is cooking make the fruity barbecue glaze. I had a basket of nectarines, they are not really sweet, more tangy so I thought this would be great in the barbecue sauce. Next time I will make twice as much, I could have used more and I really liked it.

 

A fruity barbecue glaze

preparation time 10 minutes 

cooking time 15-20 minutes

serves 4

Ingredients

  • 1/2 dl rhubarb glaze (you can find the recipe here)
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 2 tbsp Japanese barbecue sauce, or any other barbecue sauce you like and have at home
  • 1 tbsp rice wine vinegar
  • 1 red chilli, fine chopped with seeds
  • 2 nectarines, fine chopped
  • 1/2 onion, fine chopped

Place all the ingredients in a saucepan and bring to a boil. Let simmer for about ten minutes and taste, check if you need more of anything but if you are happy with the flavour place in a blender and blend until you have a smooth sauce.

 

09June_BBQGlaze

 

When the chicken is cooked pull it and mix with the barbecue glaze. Before serving add the zest of 1/2 lemon and 2 tbsp chopped chive or chive flowers before serving.

 

09June_PulledChicken

 

I had boiled potatoes that I pan fried with onion, red pepper, salt, pepper and paprika powder.

 

09June_FriedPotatoes

 

I served with buttermilk mixed with a little fresh grated ginger and garlic. I used the remaining ginger and garlic with bok choy that M picked from the allotment. I last added a little soy sauce before serving.

 

09June_PakChoy

 

The clove and the Szechuan pepper together was a great combination. The chicken had a nice bite, more fragrant than spicy and I will make the spice combination again.

 

 

 

 

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Comments
4 Responses to “Szechuan pepper and clove dry rubbed, roasted pulled chicken with a fruity glaze”
  1. Loretta says:

    What a perfect meal, your guests probably went away pretty impressed! I love the dry rub and all the spices that you used.

    • petra08 says:

      hi Loretta
      The dry rub was great and added lots of flavour 🙂 I hope the guests were happy, they did go for seconds 🙂

  2. What a beautiful meal Petra! So colorful and flavorful. I am sure your guests felt very pampered.

    • petra08 says:

      hi Julie
      Am glad you like it! I hope they did. I liked the spices and they worked really well with the fruit flavours 🙂

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