{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
Roast Spiced Chicken and Butternut Squash

For 4

1 large Chicken
1 Small (or large )Butternut Squash (700g/1 lbs approx)

3 Cloves Garlic
1 Thumb Ginger
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1 Tablespoon Worcester Sauce
1 Tablespoon Soy Sauce
Juice 1 Orange
Large grating Black pepper

Joint the chicken and cut it into small pieces (about 16 from a large one)
Cut the squash in half and discard the seeds.
Cut the Squash into similar sized pieces to the chicken.
Peel and crush the garlic, peel and grate the ginger.
Mix these together with the spices the sauces and the orange juice.

Put this mixture into a large bowl and tip in the chicken and the squash pieces. Rub well into the spices.
Pre-heat the oven to Gas 6,200C,400F
Lay the Chicken and squash on one layer in the tin.
Rub over any spices remaining in the bowl.
Cook at the given temperature for 30 mts.
(The chicken should be brown and crisp, the squash soft inside)

Serve with baked potatoes and Greek Yoghurt.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef