Sunday, 25 June 2017

SPICED ROAST CHICKEN, BUTTERNUT & GRAINS RECIPE


It seems like forever since I had the time to cook up something that was worthy enough to put into my tid raw way series. Life has been super hectic lately, and having the time to rustle up something good enough to photograph has proven quite difficult these past few weeks. I have given intricate recipes the back-foot by bringing you something that ties in with a busy work-life, like mine, but doesn't take too long - it's obviously full of goodness too.

By working 8am - 7pm most days - if not longer - I have absolutely no motivation to stand in the kitchen for an hour after work to make dinner, who does? I've even struggled to bake anything on weekends anymore as I am here there and everywhere at the minute! But bare with me, I have a few recipes up my sleeve for the coming month.

This dish has three elements to it and will take you around 40 minutes to make. I made this for 4 of us and I thought that was an achievement in itself. It's super filling, low-fat and really tasty. You can decide whether or not to make each element, or you can swap and substitute - it's a really flexible dish and can be used as the basis for many more.

To make up the recipe there is the rub, for the chicken, the sauce, to dip or pour over your dish, and the bake, which is essentially a tray full of veggies which your chicken cooks with too. This was literally something I put together in the kitchen and I'm pretty happy with how it turned out - it's also a bonus that I know my way around the kitchen I suppose! 

As I made this for the whole fam, the ingredients listed are to feed 4 so you adjust the quantities as required. If you fancy having a go at making my Spiced Roast Chicken, Butternut & Grains, here's what you'll need and how to make it.



Ingredients 


THE RUB
3tbsp coconut oil
1tsp paprika
1tsp cayenne pepper
Squeeze of runny honey
1 whole chilli
1 garlic cloves
1/4 onion
Handful of fresh breadcrumbs (optional)

THE BAKE 
3-4 chicken breasts
400g cherry tomatoes
1/2 butternut squash
1 red onion
2 garlic cloves
(any extra veggies you may fancy)

THE SAUCE
Chopped tomatoes (tinned)
1/2 onion
1 garlic clove
2tbsp tomato puree
Pinch of chilli

THE SIDES (optional)
Wholegrain rice
Rocket
Spinach
1/2 lemon

Method

1. Mix all the rub ingredients together in a large bowl
2. Clean up your chicken breasts then place them into the marinade bowl and coat.
3. Cover the bowl with kitchen foil and leave in the fridge (you can do these steps the night before if you have the extra time)
4. Whilst the chickens in the fridge, cut and de-seed the butternut squash. Then, cut into 1cm thick squares.
5. Place the butternut in a steamer and leave for around 10 minutes (I always steam my veg!)
6. Whilst that's cooking away, we need to move onto the sauce. Finely chop 1/2 an onion and place into a frying pan.
7. Add the garlic, chilli and season, then leave this on a low-heat for 5-10 minutes.
8. Now, line a deep roasting dish with kitchen foil and place the cherry tomatoes, onion, marinaded chicken breasts and steamed (or partly cooked) butternut squash into the tray and season.
9. In a 190 degree preheated oven, place the tray in the centre for 30-35 minutes.
10. When that's in the oven, add the tomato puree to the gently frying onion mix - they should be translucent now.
11. After a minute or two, add the tinned tomatoes and fill the empty tin full of water and add that in too. It will be extremely liquid-y but don't worry this will reduce in half.
12. Simmer for 20 minutes to allow the sauce to thicken.
TIP: This sauce recipe is a really good basis for any tomato sauce. After this step you are free to add spices or herbs to make sauce for pizza, pasta, tagine, fajitas, salsa and so on.
13. Now, I like to ladel 2 helpings of the sauce into my nutribullet and completely blend it smooth. The blended up chilli and onion will aid as thickening agent which makes for a better consistency.
14. Once this has blended, add it back into the pan and stir. Your sauce is now ready.
15. By now the chicken should be cooked and ready to come out and be served. 
16. I served mine with a handful of rocket, wholegrain rice and a squeeze of lemon over everything!


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2 comments

  1. OMG this looks so yummy! I defo need to try making this.. I love mixing honey with herbs to put on chicken!

    Ronnie
    www.veronicabizzarri.com
    xx

    ReplyDelete
  2. Thanks doll! I do too, it tastes so much better with a bit of sweetness :D xxx

    ReplyDelete

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