Harissa Chicken and Butternut Squash

From Cookipedia


Harissa Chicken and Butternut Squash
Harissa Chicken and Butternut Squash
Harissa Chicken and Butternut Squash with green beans
Servings:Serves 2
Calories per serving:222
Ready in:1 hour 15 minutes
Prep. time:35 minutes
Cook time:40 minutes
Difficulty:Easy
Recipe author:Chef
First published:27th October 2012
Squash, onions and garlic - part-roasted
Marinaded chicken thighs
Harlequin F1 squash would work instead of the butternut squash

A good recipe for two in which you can use your home grown squashes. Winter or summer varieties will do just as well as butternut squash.


Ingredients

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Mise en place

  • Preheat the oven to 220°C/425°F/Gas Mark 7

Method

  1. Slash the skin of the chicken and place in a bowl with the harissa paste and half a tablespoon of olive oil.
  2. Season and toss the chicken to coat well, then set aside in a cool place for at least 30 minutes, the longer the better.
  3. 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.
  4. Season, mix thoroughly and then place on a baking tray and cook on the middle shelf of the oven.
  5. 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.
  6. Bake for about 40 minutes or until the chicken is crispy and cooked properly.
  7. 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)

Variations

Use 6 chicken thighs, skin on - they have better flavour, just pick round the bones.

For a change, add a few small onions, peeled and quartered and some peeled and smashed cloves of garlic to the squash mixture before it is roasted.

I used a Harlequin F1 winter squash which holds slightly more liquid that the butternut squash. I produces a 'runnier' purée. I guess you could thicken it with a few cooked potatoes or even squeeze a little of the water out beforehand, using a sieve.

See also

This recipe originated from the recipe section of Belazu.com

All Belazu products shown can be purchased online or obtained from their network of stockists:

Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.

Belazu products used in this recipe

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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