Monday, July 11, 2011

Indian spiced chicken & roast squash recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian spiced chicken & roast squash Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian spiced chicken & roast squash. 
 Costs: £1.84
Takes: 1hr 30mins
Serves: 4


For the chicken
1.5kg whole organic free-range chicken
2 tbsp olive oil
1 large orange, cut in half
1 small onion, chopped
small handful fresh bay leaves
1 tsp garam masala

For the ginger and cumin roast squash
2-3 tbsp sunflower oil
1 red onion, cut into wedges
1 kg butternut squash, peeled, deseeded, cut into wedges
2.5cm fresh ginger
½ tsp dried chilli flakes
2 tsp ground coriander
2 tsp cumin seeds
4 garlic cloves, unpeeled

Mint and lime raita
150ml natural yoghurt
small handful fresh mint leaves, chopped
zest of ½ a lime


Preheat the oven to 200°C/fan180°C/gas 6. Season the chicken's cavity with salt and pepper and place in a large roasting tin. Cut one orange half into wedges and place some inside the cavity and some around the chicken. Place the onion wedges and the bay leaves in the chicken cavity. Tie the legs together with string. Rub all over with the olive oil, season and scatter with garam masala. Squeeze the other orange half into the bottom of the roasting tin, add 150ml hot water, cover with foil and roast for 45 minutes.

Meanwhile, toss the red onion wedges and squash with the sunflower oil and then scatter with the ginger, spices and garlic and mix together well so it is all coated in the spicy mix. Tip into a very large roasting tin (large enough so the vegetables can sit happily in one layer without being piled up so that it roasts evenly and doesn't stew). Place in the oven and roast for 40-45 minutes or until tender and lightly browned around the edges.

Remove the foil from the chicken and roast for a further 20-30 minutes or until the skin is golden and the juices from the thigh run clear when pierced with a skewer.

For the raita, mix the yoghurt with the chopped mint and lime zest and place in a small serving bowl.

Serve the chicken sliced with the roasted squash and the mint raita on the side and pour the chicken roasting juices over the top as an instant gravy.

From Tesco Realfood

More Chicken Recipes:

Thai salad with paw paw and chicken
Chicken fajitas
Gingered chicken noodles
BBQ chicken and chorizo salad
Oven-Fried Chicken Milanese with Tomato-Onion Salad
Crispy Baked 'Fried' Chicken
Buttermilk Baked Chicken

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