* 2 boneless Chicken breasts, skin on
* 2 level teaspoons Belazu Rose Harissa
* 1 tablespoon Olive oil
* 1 medium Butternut squash
* 2 teaspoons freshly Grated Ginger
* ½ teaspoon Cumin seeds
* 1 tablespoon roughly chopped fresh Flat-leaf parsley
* Salt and Freshly ground black pepper

===Method===
* Slash the skin of the Chicken and place in a bowl with the Harissa paste and half a tablespoon of Olive oil.
* Season and toss the chicken to coat well, then set aside in a cool place for at least 30 minutes, the longer the better.
* Skin and de-seed the Butternut squash, cut into Wedges and place in a bowl with the remaining Olive oil, the Grated Ginger and the Cumin seeds.
* Season, mix thoroughly and then place on a baking tray and cook on the middle shelf of the Oven.
* Place the chicken on the top shelf of the oven. Arrange the pieces on a rack, over a baking tray so they don't sit in fat during cooking.
* Bake for about 40 minutes or until the chicken is crispy and cooked properly.
* Once the Squash is soft, remove from the Oven and blend in a Food processor or mash until smooth.
Serve with the butternut purée and a sprinkling of Parsley.
(''Sainsbury’s magazine'')

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