Chicken and Squash Springtime Bake

We're at that really awkward time of year where its not Winter and definitely not Summer, and I'm still not convinced it's even Spring. The other Sunday I was craving something cosy but without all the stodge that is usually synonymous with comfort food.

This was a total experiment and proper 'throw it all in' job that turned out to be exactly what I needed. This dish almost has the same consistency as a cassoulet but has a fruity twist and a little bit of heat which keeps it tasting fresh. Plus there is something amazingly satisfying about a plate filled with that much colour! Serve up a big portion in a bowl at winter or offer up in the middle of the table for a help-yourself dinner with friends alongside chilli and mango salad and barbequed meats.

Serves Two
Prep Time: 10 mintues
Cook Time: 45 mintues / Enough time for two-three glasses of wine

Ingredients:

• 6 boneless chicken thighs
• Half a butternut squash - cut into half moons and skin taken off
• Golden syrup
• Sriracha hot sauce
• Chilli flakes
• Sea salt and black pepper
• Cannellini beans
• Chicken stock pot
• One large shallot - cut into small its but not finely
• Two sticks of celery - chopped into small chunks
• Large bunch of mint - stalks removed and roughly chopped
• Three plums - stone removed and quartered
• Half a tin of green peas (or frozen)
• Spinach - whole bag

Method:

Heat the oven to 180C.

Pop the butternut squash into a large roasting tray and smother with a tablespoon of golden syrup, half a tablespoon of Sriracha, a sprinkling of chilli flakes (the amount I will leave to you depending on how spicy you like it), sea salt and black pepper. Whack the tray in the oven and let that get sticky and delicious.

Meanwhile, sweat the shallot and celery with a third of the mint on a low heat in a saucepan. Once softened add the whole contents of the cannellini beans straight from the tin and the chicken stock pot. Let this cook and come together for 5-10 minutes.

Once the beans are ready then add with the quartered plums to the butternut squash and give it all a gentle mix together. Nestle your chicken thighs on top and season each thigh with a little salt and pepper. Now it needs a nice slow roast to get really lip-licking juicy. About 25 minutes should be good.

After 25 minutes add the green peas, most of the remaining mint and all the spinach. I added another little squeeze of golden syrup and Sriracha over the chicken too because I love me some sticky spice on my thighs. Cook for another ten minutes.

Garnish with more mint and embrace this colourful Springtime hug.

Let me know if you give this a go. Don't forget to give it a remix if there are other veggies or meat you fancy. This is a dish which you should mostly be able to make from your cupboards and fridge contents rather than having to go and buy everything. Tuck in your napkin and enjoy!

Love, Rachael x