Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, chicken, potato and butternut squash oven-bake. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Great recipe for Chicken, potato and butternut squash oven-bake. One of our favourite comfort meals, this dish uses chicken thighs, always so tasty yet very economical.
Chicken, potato and butternut squash oven-bake is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Chicken, potato and butternut squash oven-bake is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook chicken, potato and butternut squash oven-bake using 14 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Chicken, potato and butternut squash oven-bake:
- Prepare 2 tbsp rapeseed oil
- Make ready 8 chicken thighs with bones and skins left on
- Prepare 3 red onions, sliced
- Prepare 1 leek, sliced
- Get 1 red chili with seeds, chopped
- Get 4 cloves garlic, chopped
- Get 2 tbsp plain flour
- Prepare 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
- Get 500 g new potatoes, in bite-sized chunks
- Make ready 4 tbsp crème fraîche or 0-fat Greek yoghourt
- Get Handful fresh coriander, chopped
- Make ready Salt
- Take Ground black pepper
I do this by slicing off both ends, and then cutting it in half at the spot right where it changes thickness. Spray a deep, non-stick, lidded frying pan with low calorie cooking spray and place over a high heat. Using a slotted spoon, transfer the chicken pieces to a bowl. Butternut squash in the Greek cuisine is often used in savory and sweet Greek style pies and also made into preserves (spoon sweet).
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.
In some areas they fry it and drizzle it with vinegar or make fritters. Today, I am making it roasted which is probably the easiest way, combining it with a few potatoes and lime instead of lemon. 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.
So that is going to wrap this up for this special food chicken, potato and butternut squash oven-bake recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
