Creole squash with chicken and crispy chickpeas recipe
Creole spiced squash with molasses chicken A warming roast squash recipe that’s full of autumnal colours and flavours. ½ large squash, cut in half and seeds removeddrizzle olive oil1 tsp Creole seasoning (see tip box for a link to Shivi's recipe) ½ large squash, cut in half and seeds removed drizzle olive oil 1 tsp Creole seasoning (see tip box for a link to Shivi's recipe) drizzle olive oil1 tbsp Creole seasoning (see tip box for a link to Shivi's recipe)200g/7oz tomato passata1½ tsp molasses 3 skinless chicken thighs fillets drizzle olive oil 1 tbsp Creole seasoning (see tip box for a link to Shivi's recipe) 200g/7oz tomato passata 1½ tsp molasses 3 skinless chicken thighs fillets 1 tsp coconut oil1 large garlic clove, smashed1 thyme sprigpinch allspice150g/5½oz black venus rice200ml tin coconut milksalt and freshly ground black pepper 1 tsp coconut oil 1 large garlic clove, smashed 1 thyme sprig pinch allspice 150g/5½oz black venus rice 200ml tin coconut milk salt and freshly ground black pepper vegetable oil, for deep-fryinghandful chickpeas from a tin, drainedsea salt vegetable oil, for deep-frying handful chickpeas from a tin, drained sea salt edible flowers edible flowers Method To make the squash, preheated the oven to 200C/180C Fan/Gas 6, pop the squash on a baking tray lined with baking paper, drizzle over the oil and sprinkle over the seasoning. Bake for 45–50 minutes until the edges have begun to brown a little and the squash is tender. Set aside.To make the chicken, heat the oil in a saucepan over a low heat and add the Creole seasoning. Stir until fragrant, then add the passata, molasses and chicken. Cover and simmer until the chicken is cooked through. Shred the chicken with two forks, then return to the pan and continue to simmer until the sauce is thick. Check the seasoning, then set aside. To make the coconut rice, heat the oil in a saucepan and cook the garlic, thyme, allspice and rice until fragrant. Add the coconut milk and 200ml/7fl oz of water and bring to the boil. Stir, season with salt and pepper and cook for 20–30, or until the rice is tender.To make the chickpeas, heat the oil in a deep-fat fryer to 180C. Deep-fry the chickpeas for a few seconds until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper to absorb any excess oil, and sprinkle with sea salt.To serve, put the squash on a plate, ladle over the shredded chicken and top with the crispy chickpeas. Serve with the rice and garnish with edible flowers. To make the squash, preheated the oven to 200C/180C Fan/Gas 6, pop the squash on a baking tray lined with baking paper, drizzle over the oil and sprinkle over the seasoning. Bake for 45–50 minutes until the edges have begun to brown a little and the squash is tender. Set aside. To make the squash, preheated the oven to 200C/180C Fan/Gas 6, pop the squash on a baking tray lined with baking paper, drizzle over the oil and sprinkle over the seasoning. Bake for 45–50 minutes until the edges have begun to brown a little and the squash is tender. Set aside. To make the chicken, heat the oil in a saucepan over a low heat and add the Creole seasoning. Stir until fragrant, then add the passata, molasses and chicken. Cover and simmer until the chicken is cooked through. Shred the chicken with two forks, then return to the pan and continue to simmer until the sauce is thick. Check the seasoning, then set aside. To make the chicken, heat the oil in a saucepan over a low heat and add the Creole seasoning. Stir until fragrant, then add the passata, molasses and chicken. Cover and simmer until the chicken is cooked through. Shred the chicken with two forks, then return to the pan and continue to simmer until the sauce is thick. Check the seasoning, then set aside. To make the coconut rice, heat the oil in a saucepan and cook the garlic, thyme, allspice and rice until fragrant. To make the coconut rice, heat the oil in a saucepan and cook the garlic, thyme, allspice and rice until fragrant. Add the coconut milk and 200ml/7fl oz of water and bring to the boil. Stir, season with salt and pepper and cook for 20–30, or until the rice is tender. Add the coconut milk and 200ml/7fl oz of water and bring to the boil. Stir, season with salt and pepper and cook for 20–30, or until the rice is tender. To make the chickpeas, heat the oil in a deep-fat fryer to 180C. Deep-fry the chickpeas for a few seconds until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper to absorb any excess oil, and sprinkle with sea salt. To make the chickpeas, heat the oil in a deep-fat fryer to 180C. Deep-fry the chickpeas for a few seconds until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper to absorb any excess oil, and sprinkle with sea salt. To serve, put the squash on a plate, ladle over the shredded chicken and top with the crispy chickpeas. Serve with the rice and garnish with edible flowers. To serve, put the squash on a plate, ladle over the shredded chicken and top with the crispy chickpeas. Serve with the rice and garnish with edible flowers.