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The ingredients needed to make Chicken, potato and butternut squash oven-bake:
- Prepare 2 tbsp of rapeseed oil.
- Provide 8 of chicken thighs with bones and skins left on.
- Use 3 of red onions, sliced.
- Use 1 of leek, sliced.
- You need 1 of red chili with seeds, chopped.
- Take 4 cloves of garlic, chopped.
- You need 2 tbsp of plain flour.
- Take 700 ml of vegetable stock. I use “Marigold” bouillon powder. Sometimes I use 250ml of dry white wine and 500 ml of stock. It’s fine both ways!.
- Take 1 tsp of Cajun seasoning.
- Get 500 g of new potatoes, in bite-sized chunks.
- You need 4 tbsp of crème fraîche or 0-fat Greek yoghourt.
- You need Handful of fresh coriander, chopped.
- Take of Salt.
- You need of Ground black pepper.
Instructions to make Chicken, potato and butternut squash oven-bake:
- Pre-heat oven to Gas Mark 4 or electric equivalent (probably 180C, for Circotherm ovens 160C)..
- Heat the oil on the hob in a large roasting tin and, in batches, quickly brown the chicken thighs. Set aside..
- Fry the onion rings for 2 minutes, add the leek, chili and garlic and cook for a further 5 minutes, stirring gently to avoid sticking..
- Stir in the flour to mix well and fry for a further minute..
- Stir in the stock and then the Cajun seasoning. Return the chicken thighs to the tin, stirring well to ensure the thighs are coated by the mixture..
- Bring to the boil, stirring whilst doing so, and then transfer the roasting to the pre-heated oven for 30 minutes..
- Whilst this is cooking, skin and deseed the butternut squash and cut it into bite-sized chunks..
- When the 30 minutes is up, add the potatoes and butternut squash to the roasting tin, cover with foil and return to the oven for a further hour or until the chicken and vegetables are cooked..
- Quickly stir in the crème fraîche and then the coriander and season to taste..
- Serve immediately, piping hot onto warmed plates..
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