Harissa Chicken and Butternut Squash: Difference between revisions

Revision as of 18:10, 24 November 2020

Random recipe review

Phwoar!

5/5

How good does this look?

Paul R Smith

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:
Recipe author:	Chef
First published:	27th October 2012

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

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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

Mise en place

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

• 

  Squash, onions and garlic - part-roasted

• 

  Marinaded chicken thighs

• 

  Harlequin F1 squash would work instead of the butternut squash

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

• Get chicken pieces the economical way, joint the chicken yourself

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

• Belazu Rose Harissa

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.

Browse Cookipedia's recipes with Pinterest

Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful.

#harissachickenandbutternutsquash #butternutsquash #oliveoil #chicken #squash #grated #cuminseeds #ginger #foodprocessor #miseenplace #parsley