Ingredients

Step by step

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.