Gluten free masala roast chicken and squash
Prep:
15 mins
Cook:
45 mins
1 medium butternut squash, about 500g
8 chicken thighs
4 tbsp olive oil
2 red onions, peeled and cut into quarters
2 cloves garlic
2 tsp grated fresh ginger
1½ tsp garam masala
1 tsp mustard seeds
1 tsp cumin seeds
A small bunch of coriander, roughly chopped
Cut the top and bottom of the butternut squash. Halve the squash lengthwise then remove the seeds and pith. Remove the skin from the squash and cut into 2cm wide strips.
Put the squash, chicken thighs, olive oil, onion, garlic, grated ginger and spices into a zipper storage bag. Add enough salt and pepper then marinate between 30 minutes and 3 hours.
Heat the oven to 200°C. Pour the chicken thighs, squash and marinade into a large roasting tin. Roast for about 40 to 45 minutes until the chicken is well cooked, crunchy and golden.
Take out of the oven then sprinkle with coriander. Serve the roast chicken with its cooking juices.
Serves
4
Preparation Time
15 minutes
Cooking Time
45 minutes
Main ingredients
Chicken, Vegetables
Recipe Type
Dinner, Budget, Easy, Family Dinners, Quick Meals, One Pot
Level of Difficulty
Easy
