practical, how cooking recipe Chicken potato and butternut squash ovenbake with 14 ingredients and 10 stages of easy cooking, which is tasty delicious.
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Good Morning every body, now you get present recipe Chicken, potato and butternut squash oven-bake with 14 ingredients and 10 steps. Below this is how to prepare, please observe carefully.
In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 14 ingredients and 10 stages of easy cooking Chicken, potato and butternut squash oven-bake.
Ingredients all Chicken, potato and butternut squash oven-bake
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Prepare 2 tbsp : rapeseed oil.
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Needed 8 : chicken thighs with bones and skins left on.
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Needed 3 : red onions, sliced.
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Prepare 1 : leek, sliced.
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Needed 1 : red chili with seeds, chopped.
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Needed 4 cloves : garlic, chopped.
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Needed 2 tbsp : plain flour.
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Prepare 700 ml : vegetable stock. I use “Marigold” bouillon powder. Sometimes I use 250ml of dry white wine and 500 ml of stock. It’s fine both ways!.
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Needed 1 tsp : Cajun seasoning.
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Prepare 500 g : new potatoes, in bite-sized chunks.
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Needed 4 tbsp : crème fraîche or 0-fat Greek yoghourt.
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Needed Handful : fresh coriander, chopped.
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Needed : Salt.
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Prepare : Ground black pepper.
Peel, seed and roughly chop the butternut squash.
Mash the cooked squash with a potato masher then stir in a generous knob of butter and the grated orange zest, to taste.
Risotto needn't be tricky, this chicken version cooks in the oven.
Stir in the Parmesan and top with the fried sage leaves to serve.
If all material requirements Chicken, potato and butternut squash oven-bake it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Step by Step Cooking Chicken, potato and butternut squash oven-bake
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Pre-heat oven to Gas Mark 4 or electric equivalent (probably 180C, for Circotherm ovens 160C)..
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Heat the oil on the hob in a large roasting tin and, in batches, quickly brown the chicken thighs. Set aside..
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Fry the onion rings for 2 minutes, add the leek, chili and garlic and cook for a further 5 minutes, stirring gently to avoid sticking..
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Stir in the flour to mix well and fry for a further minute..
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Stir in the stock and then the Cajun seasoning. Return the chicken thighs to the tin, stirring well to ensure the thighs are coated by the mixture..
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Bring to the boil, stirring whilst doing so, and then transfer the roasting to the pre-heated oven for 30 minutes..
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Whilst this is cooking, skin and deseed the butternut squash and cut it into bite-sized chunks..
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When the 30 minutes is up, add the potatoes and butternut squash to the roasting tin, cover with foil and return to the oven for a further hour or until the chicken and vegetables are cooked..
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Quickly stir in the crème fraîche and then the coriander and season to taste..
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Serve immediately, piping hot onto warmed plates..
Butternut squash is a healthy, hearty vegetable for a side dish or a light meal.
Here are a few methods you can use to easily cook butternut squash in the oven.
You could also coat the pan in butter or cover it with aluminum foil to prevent the squash from sticking to the bottom.
Wondering how to roast butternut squash?
How to bake it into a casserole?
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