Chicken
Cajun spiced chicken with mashed butternut squash
Mildly spicy oven-baked chicken breasts with sweet and creamy butternut squash mash. This can be prepared in half an hour and makes a lovely midweek dinner with a side of crisp salad or greens.
Ingredients
- olive oil
- 1 butternut squash, halved lengthways, seeds removed
- 1 tsp hot cayenne pepper
- 1 tsp sweet smoked paprika
- 1½ tsp fennel seeds, toasted and crushed
- 2 tsp dried thyme
- 1 tsp sea salt
- 1 tsp black pepper
- 4 chicken breasts, skin on
- 100ml soured cream (or use crème fraîche)
- salt and pepper
Method
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Step 1
Preheat oven to 180°C/Gas 4.
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Step 2
Drizzle a little olive oil over the cut side of the squash. Place cut side down in a baking dish and bake for about an hour, until just tender.
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Step 3
Meanwhile, combine the cayenne pepper, paprika, fennel seeds, thyme, salt and pepper in a large bowl. Place the chicken breasts in the bowl and toss to coat with the spices. Place the chicken in another baking dish.
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Step 4
Drizzle over a little olive oil and roast in the oven for about 20 minutes, depending on size, until cooked through (no pink juices remaining).
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Step 5
Once the squash is cooked, remove from the oven and when just cool enough to handle, scoop out the flesh, discarding the skin. Place the flesh in a bowl and mash. Add the soured cream or crème fraîche and stir to combine. Season well and serve with the cooked chicken.
