Szechuan pepper chicken with tomato chilli jam

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olive magazine

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Recipe by olive magazine

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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.

Get Ahead

Make the chilli jam the day before.

Per serving

63 kcalories, protein 4.3g, carbohydrate 7.4g, fat 2 g, saturated fat 0.3g, fibre 0.1g, salt 0.25 g

Latest comments and suggestions

• Julie S

  13 April 2008

  Julie S rated and commented on this recipe

  

  This was really tasty and I used the left-over chilli jam on sandwiches etc. I would definately make it again and will try using different meats.

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• Pam's

  24 July 2008

  Pam's commented on this recipe

  Living in Spain with an abundence of tomatoes the chilli jam has become a real favorite. I spread the chilli jam over cream cheese and serve with nachos/crisps it is delicious and many of my friends and family on holiday take the recipe/jar home with them, it is also good served with any meat, hot or cold. I quadruple the recipe and it keeps well.

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• Pam's

  24 July 2008

  Pam's rated and commented on this recipe

  

  forgot to rate it!!!!!!

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• gemcheat

  23 October 2008

  gemcheat rated and commented on this recipe

  

  Chilli jam was so lovely and really easy to make! Would definitely make again.

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• Lesley

  03 January 2009

  Lesley rated and commented on this recipe

  

  The chilli jam was very easy to make, tastes delicious and instead of the chicken, we served it with fresh, peeled prawns on sticks to dunk. Yummy.

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• Ash

  09 January 2009

  Ash rated and commented on this recipe

  

  Tasty treat. The chilli jam has become a regular favourite.

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• olivier1uk

  10 February 2009

  olivier1uk commented on this recipe

  can you please state on the recipes how much a serving is - in this case does it mean one, two or more - its very hard to judge for the calorie count

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• amber

  27 February 2009

  amber rated and commented on this recipe

  

  made this for a side dish at luchtime, husband and son loved it but said the jam could have been hotter, this may be down to the chillis being home grown - sometimes the heat differs! Had the jam a couple of days later with some cheese and salami for a supper snack, loved it and will make again. I did find I had to cook it for longer to make sure the liquid cooked out of it though.

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• Steve LeMac

  21 May 2009

  Steve LeMac rated and commented on this recipe

  

  The whole family loved this. Will be doing it again tonight with our BBQ will be great cooked over coals. Will be adding more chilli's this time as it really had no heat last time. Think this will become a firm favourite in my house.

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• jperles

  24 October 2009

  jperles commented on this recipe

  A complete success. The chicken is tasty and the jam is delicious, with the right amount of heat. As everyone here commented that the jam was great, I made an excess of it, and my guests asked me for a jar to take home. Undoubtedly, I will cook this recipe again.

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• jperles

  24 October 2009

  jperles rated and commented on this recipe

  

  Sorry, forgot to rate it!

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Ingredients

• 3 boneless and skinless chicken breasts
• 1 tsp Szechuan peppers
• ½ tsp sea salt
• 2 tbsp sesame oil , plus a little extra for frying

Tomato chilli jam

• 250g ripe tomatoes , roughly chopped
• 2 thumb-sized red chillies , seeded and roughly chopped
• 2 garlic cloves , peeled
• 30g raisins
• 2cm piece ginger , peeled and roughly chopped
• 150g soft brown sugar
• 1 tbsp fish sauce
• 50ml red wine vinegar

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Difficulty and servings

Serves 25

Preparation and cooking times

Cook 50 mins

Ingredients

• 3 boneless and skinless chicken breasts
• 1 tsp Szechuan peppers
• ½ tsp sea salt
• 2 tbsp sesame oil , plus a little extra for frying

Tomato chilli jam

• 250g ripe tomatoes , roughly chopped
• 2 thumb-sized red chillies , seeded and roughly chopped
• 2 garlic cloves , peeled
• 30g raisins
• 2cm piece ginger , peeled and roughly chopped
• 150g soft brown sugar
• 1 tbsp fish sauce
• 50ml red wine vinegar

Per serving

63 kcalories, protein 4.3g, carbohydrate 7.4g, fat 2 g, saturated fat 0.3g, fibre 0.1g, salt 0.25 g

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