Hey, its Scott here and I have just come back from taking stock of what pumpkins and squash I have in storage and bad news I’m down to my last butternut squash but on the bright side I’m going use it for this week’s recipe.
Moroccan chicken & squash traybake a go to midweek recipe of mine because its easy to make but more importantly it leaves you with very little washing up as its all cooked in the one tray!
I use chicken thighs here because I think they have much more flavour, but you could use chicken breast and you could just as easily use a different vegetable to the squash and swap it out for cauliflower for example.
So, lets jump straight to it and head to the kitchen and here how it’s made!
For this recipe you will need.
6 chicken thighs or 1kg
500g diced butternut squash about a 3 – 4cm dice.
1 red onion sliced into wedges about 200g in total.
3 preserved lemons chopped to form a pulp.
1 cinnamon stick.
15g smoked paprika.
10g ground cumin.
10g ground coriander.
15g ras el hanout an Arabic spiced blend that translates as head of the shop available in most supermarkets
10g zatar a herb mix normally made up of thyme, sumac and sesame available in most supermarkets
100ml olive oil
200g cherry tomatoes
400g cooked chickpeas
3 cloves of garlic just leave them whole with the skin on
100g green olives
Start by adding to a mixing bowl the preserved lemons followed by all the spices, zatar and olive oil and mix now add the chicken, squash, onions, tomato & garlic and mix together now add to a baking tray and add the olives, chickpeas and water and cook in a pre-heated oven set at 200c for 1hr or until the chicken is cooked through.
And that’s the recipe done if you have some squash left why not give the recipe a try. And that’s it from me this week.