Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, chicken, butternut squash & new potato ovenbake (11/20 version). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Chicken, Butternut Squash & New Potato Ovenbake (11/20 version) is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Chicken, Butternut Squash & New Potato Ovenbake (11/20 version) is something that I have loved my entire life.
The CrossFit Kitchen: Lemon-Pepper Chicken With Butternut Squash. Chicken quarters roasted with golden squash and sage are nice for a chilly autumn evening. This One Pan Meal with Roasted Butternut Squash and Chicken Thighs is your ultimate fall comfort food recipe idea.
To begin with this particular recipe, we must first prepare a few components. You can have chicken, butternut squash & new potato ovenbake (11/20 version) using 17 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Chicken, Butternut Squash & New Potato Ovenbake (11/20 version):
- Prepare 2 tbsp vegetable oil (cold-pressed preferred)
- Take 8 chicken thighs, with bones & skin
- Get 3 red onions, sliced into half-moon rings
- Take 2 leeks, thinly sliced
- Get 1 red chili, with seeds, sliced
- Make ready 1 red pepper, deseeded and in short, thin slices
- Take 4 cloves garlic, chopped
- Get 2 tbsp plain flour
- Get 250 ml dry white wine
- Prepare 500 ml vegetable stock (I use “Marigold” bouillon powder or Knorr stock pots)
- Get 1 tsp Cajun seasoning
- Take 1 tsp smoked paprika
- Get 500 g new potatoes, in bite-sized chunks
- Get 5 tbsp crème fraîche
- Make ready 1 handful fresh coriander, chopped
- Make ready Salt
- Make ready Ground black pepper
This Butternut Squash Chicken Curry is best served piping hot over cooked jasmine or basmati rice. If you'd rather keep things squeaky clean or strict paleo, cauli-rice would be a very good option, too! This Chicken and Butternut Squash is an easy weeknight dinner made with juicy chicken, butternut squash, mushrooms, and a delicious light cream sauce. Butternut squash is a healthy, versatile vegetable that can be cooked in a number of ways.
Instructions to make Chicken, Butternut Squash & New Potato Ovenbake (11/20 version):
- Pre-heat oven to Gas Mark 5 or electric equivalent (Circotherm 160C).
- Heat oil in roasting tin. Quickly brown the chicken thighs in batches and set aside.
- Use a splash of the wine to deglaze the pan, then fry the onions for 2 minutes, stirring only to avoid sticking.
- Add the leeks, chili, pepper and garlic and fry for a further 5 minutes, gently stirring occasionally.
- Stir in the flour and fry for a further minute, stirring continuously.
- Stir in the wine, then the stock, then the Cajun seasoning and smoked paprika and finally return the chicken thighs to the roasting tin and stir gently but thoroughly to coat well.
- Bring to the boil, stir well and put in the pre-heated oven for 30 minutes.
- Meanwhile, skin and deseed the butternut squash and cut into bite-sized chunks.
- After the 30 minutes, add the butternut squash and potatoes to the roasting tin. Stir gently but thoroughly, cover with foil and return to the oven for a further hour or until everything is cooked.
- Stir in the crème fraîche, then coriander and season to taste.
- Serve piping hot onto warm plates.
Remove the seeds from one large butternut squash. Use a knife or a spoon to scoop out the seeds. Flavorful, protein-packed chicken soup made with butternut squash and green chile! Next immediately add in your green chiles, butternut squash, cumin and oregano. Place butternut squash and brussels sprouts in a single layer onto the prepared baking sheet.
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