• Serves 4 people
  
  
  For the stew:
  
  12 skinless chicken thighs & legs (6 of each)                                  

  1/2 cup rum                                                                                   

  1 cup olive oil                                                                                      

  2 Jalapenos, sliced (not seeded)                                                     

  1 tablespoon crushed Szechuan pepper seeds                                      

  2 tablespoons butter

  8 cloves garlic: chop 4, quarter 4

  3 red onions: chop 2, slice 1

  1 cup diced Yukon potatoes

  1 cup sliced parsnip

  1 cup sliced carrots

  2 teaspoon fresh, chopped thyme

  2 teaspoons Garam Masala

  1 teaspoon honey

  1/2 teaspoon cardamom powder

  3 tablespoons Berbere

  1/2 cup roughly chopped peanuts

  1-2” piece of ginger, chopped

  1 quart water

  1/2 cup red wine

  1 cup coconut milk

  Salt and pepper to taste

   

   

  Serve with:
  • Soft Flat Bread
    Cottage Cheese
    Szechuan Lemon Oil (recipe below)
  1. Marinate the chicken in 1/4 cup of the rum, 1/2 cup of the olive oil, jalapenos, and the crushed Szechuan pepper seeds for 1/2 hour.
  2. Meanwhile, heat 2 tablespoons of the olive oil and 1 tablespoon of butter in a pan. Sauté the sliced onion, quartered garlic cloves, potatoes, parsnip, carrots and thyme over medium heat for 6 minutes.
  3. Add 1 teaspoon of the Garam Masala, honey, cardamom, 2 teaspoons of the Berbere, and the peanuts. Sauté for another 6 minutes, then remove from the pan.
  4. In the same hot pan, brown the remaining oil, garlic, onion, ginger and Berbere for 7 minutes over low heat.
  5. Add the chicken, brown, and season with salt and pepper. Cover with the water, red wine, remaining rum, and coconut milk.  Simmer for 20 minutes and season again with salt and pepper.
  6. Put the vegetables back in the pot, heat through.
  7. Serve on top of the soft flat bread, drizzle with the Szechuan Lemon Oil, and garnish with cottage cheese.

   

• 
  SZECHUAN LEMON OIL:

Zest of 2 lemons
2 tablespoons crushed Szechuan pepper seeds
Juice of 1 lemon
1 tablespoon olive oil
1 tablespoon parsley, finely chopped
1 tablespoon cilantro, finely chopped

1. Blanch the lemon zest and Szechuan seeds for 10 seconds, strain, repeat.

2. Combine with the lemon juice, olive oil, and herbs.

3. Drizzle over stew.

Wine Notes

Chateau Ste Michelle 2006 Columbia Valley Dry Riesling
A dry, crisp, refreshing style of Riesling – nice fruit flavors and great acidity. This pairs very well with Asian food in general, but especially spicier foods like the Wok-Stirred Drunken Shrimp and Mango.


Gosling’s Old Rum
A smooth and complex aged rum with notes of smoke and vanilla. Great as a digestive after a meal of Szechwan Peppercorn and Rum dishes!

>>This recipe appears in Episode #506.

>>Click here for a printer friendly version