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Golden glow chicken bowl


Serves: 4
timePrep time: 30 mins
timeTotal time:
Golden glow chicken bowl
Recipe photograph by Martin Poole

Golden glow chicken bowl

Warm up a chilly winter’s day with this aromatic bowl of comfort

Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
428Kcal
Fat
17gr
Saturates
7gr
Carbs
34gr
Sugars
12gr
Fibre
4gr
Protein
36gr
Salt
0.8gr

Ingredients

  • 400g butternut squash, peeled and cut into 2cm chunks
  • 2 tbsp rapeseed oil
  • 1½ tbsp ground turmeric
  • 1 large onion, finely sliced
  • 3cm piece root ginger, grated
  • 3 garlic cloves, sliced
  • ½ tsp dried chilli flakes
  • 1 x 640g pack skinless chicken thigh fillets
  • 3 tbsp rice vinegar (or cider vinegar)
  • 1 tsp Thai fish sauce
  • 1 x 400g tin light coconut milk
  • 1 tsp whole black peppercorns
  • 5 bay leaves
  • 1 tbsp clear honey
  • 100g baby spinach
To serve
  • white or brown basmati rice
  • toasted coconut flakes
  • a handful of roughly chopped flat-leaf parsley

Step by step

Get ahead
This keeps in the fridge for 2-3 days, or freezes well.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Put the squash in a roasting tray and drizzle with half of the oil. Season and roast for about 40 minutes or until tender.
  2. Meanwhile, put the turmeric in a dry frying pan and toast 4 over a medium heat for 2-3 minutes, stirring, to bring out the flavour. Set aside.
  3. Heat the remaining oil in a large pan and cook the onion over a medium heat for 8-10 minutes, until soft and 5 starting to colour. Add the ginger, garlic, chilli flakes and toasted turmeric and continue to cook for a further 1-2 minutes. Add the chicken thighs and cook for 3-4 minutes on each side, until they are golden. Stir in the rice vinegar and fish sauce and allow to bubble for 30 seconds, before adding the coconut milk, peppercorns and bay leaves. Bring to a simmer and continue to cook, partially covered, for around 20 minutes, or until the chicken is cooked through.
  4. Add the honey and stir through the roasted squash. Turn off the heat, discard the bay leaves and add the spinach, covering the pan to allow it to wilt into the sauce. Season to taste.
  5. Serve the chicken in deep bowls with rice, scattered with a little toasted coconut and parsley. Remember to tell people to look out for the whole peppercorns if they don’t want to eat them.

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