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We hope you got benefit from reading it, now let’s go back to chicken, potato and butternut squash oven-bake recipe. To make chicken, potato and butternut squash oven-bake you only need 14 ingredients and 10 steps. Here is how you do it.
The ingredients needed to make Chicken, potato and butternut squash oven-bake:
- Use 2 tbsp rapeseed oil
- Prepare 8 chicken thighs with bones and skins left on
- Use 3 red onions, sliced
- Get 1 leek, sliced
- Take 1 red chili with seeds, chopped
- Prepare 4 cloves garlic, chopped
- You need 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!
- Prepare 1 tsp Cajun seasoning
- Provide 500 g new potatoes, in bite-sized chunks
- Take 4 tbsp crème fraîche or 0-fat Greek yoghourt
- You need Handful fresh coriander, chopped
- Prepare Salt
- You need Ground black pepper
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.
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