Hello, I am Laura. Today, we’re going to prepare chicken, potato and butternut squash oven-bake recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Chicken, potato and butternut squash oven-bake Recipe
Chicken, potato and butternut squash oven-bake is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Chicken, potato and butternut squash oven-bake is something which I have loved my entire life.
To be with this recipe, we must prepare a few ingredients. You can cook 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:
- Take 2 tbsp rapeseed oil
- Make ready 8 chicken thighs with bones and skins left on
- Prepare 3 red onions, sliced
- Get 1 leek, sliced
- Take 1 red chili with seeds, chopped
- Take 4 cloves garlic, chopped
- Get 2 tbsp plain flour
- Take 700 ml vegetable stock. I use “Marigold” bouillon powder. Sometimes I use 250ml of dry and 500 ml of stock. It’s fine both ways!
- Make ready 1 tsp Cajun seasoning
- Prepare 500 g new potatoes, in bite-sized chunks
- Get 4 tbsp crème fraîche or 0-fat Greek yoghourt
- Take Handful fresh coriander, chopped
- Make ready Salt
- Take Ground black pepper
Instructions 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.
So that’s going to wrap it up for this special dish chicken, potato and butternut squash oven-bake recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
