Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chicken, potato and butternut squash oven-bake. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Chicken, potato and butternut squash oven-bake is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Chicken, potato and butternut squash oven-bake is something that I’ve loved my whole life.
Combine potatoes and squash and chicken and toss with ghee, oil and spice mixture. Arrange vegetable mixture around chicken in large baking pan. Great recipe for Chicken, potato and butternut squash oven-bake.
To get started with this recipe, we must first prepare a few components. You can have chicken, potato and butternut squash oven-bake using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Chicken, potato and butternut squash oven-bake:
- Make ready 2 tbsp rapeseed oil
- Get 8 chicken thighs with bones and skins left on
- Take 3 red onions, sliced
- Prepare 1 leek, sliced
- Get 1 red chili with seeds, chopped
- Take 4 cloves garlic, chopped
- Prepare 2 tbsp plain flour
- Take 700 ml 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!
- Get 1 tsp Cajun seasoning
- Take 500 g new potatoes, in bite-sized chunks
- Prepare 4 tbsp crème fraîche or 0-fat Greek yoghourt
- Get Handful fresh coriander, chopped
- Prepare Salt
- Make ready Ground black pepper
Put the butternut squash, potatoes, ground coriander, thyme, stock and garlic into a flameproof casserole. Using a slotted spoon, transfer the chicken pieces to a bowl. Put the chicken in a large baking dish with the shallots, potatoes, squash and garlic. Drizzle with the oil and toss to coat.
Steps 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.
Place the butternut squash, chicken, tomatoes and onion in a bowl. Add the Cajun seasoning and oil and mix well. Transfer the mixture to an ovenproof dish. In a large bowl, add chicken thighs and cubed butternut. Add olive oil, paprika, fresh, thyme and salt and pepper and give them a good toss, maing sure that the olive oil and condiments mix is evenly distributed on the chicken and butternut.
So that’s going to wrap this up with this exceptional food chicken, potato and butternut squash oven-bake recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
