Practical Method to Preparing Extraordinary Chicken, potato and butternut squash oven-bake

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To make an unforgettable Chicken, potato and butternut squash oven-bake, below are the ingridients needed:

1. Take 2 tbsp of rapeseed oil.
2. You need 8 of chicken thighs with bones and skins left on.
3. Use 3 of red onions, sliced.
4. Get 1 of leek, sliced.
5. You need 1 of red chili with seeds, chopped.
6. Use 4 cloves of garlic, chopped.
7. Get 2 tbsp of plain flour.
8. Prepare 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!.
9. Provide 1 tsp of Cajun seasoning.
10. Get 500 g of new potatoes, in bite-sized chunks.
11. Prepare 4 tbsp of crème fraîche or 0-fat Greek yoghourt.
12. You need Handful of fresh coriander, chopped.
13. Prepare of Salt.
14. Use of Ground black pepper.

After readying the ingridients, next you are good to make your tasty Chicken, potato and butternut squash oven-bake by following the instructions on this section:

1. Pre-heat oven to Gas Mark 4 or electric equivalent (probably 180C, for Circotherm ovens 160C)..
2. Heat the oil on the hob in a large roasting tin and, in batches, quickly brown the chicken thighs. Set aside..
3. 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..
4. Stir in the flour to mix well and fry for a further minute..
5. 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..
6. Bring to the boil, stirring whilst doing so, and then transfer the roasting to the pre-heated oven for 30 minutes..
7. Whilst this is cooking, skin and deseed the butternut squash and cut it into bite-sized chunks..
8. 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..
9. Quickly stir in the crème fraîche and then the coriander and season to taste..
10. Serve immediately, piping hot onto warmed plates..

Drizzle with olive oil, and season with salt and pepper. Peel, seed and roughly chop the butternut squash. Mash the cooked squash with a potato masher then stir in a generous knob of butter and the grated orange zest, to taste. Place butternut squash, potatoes and onion in foil-lined pan. Butternut squash is a healthy, hearty vegetable for a side dish or a light meal.

Recipe : Chicken, potato and butternut squash oven-bake

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