Ginger-roasted chicken with Bengali-spiced squash
- November 2004
- 1.5kg whole organic free-range chicken
- 1 tbsp finely grated fresh ginger
- 2 tbsp olive oil
- 5 tbsp lemon juice
For the bengali-spiced squash
- 2 x 450g kabocha or butternut squashes
- 2-3 tbsp sunflower oil
- 1 medium onion, cut into thin wedges
- 2 garlic cloves, finely chopped
- 1 medium-hot red chilli, deseeded and finely chopped
- 2.5cm fresh ginger, finely grated
- 8 green cardamom pods, podded, seeds lightly crushed
- 1 tsp sweet paprika
- 2 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp hot chilli powder
- Preheat the oven to 220°C/fan200°C/gas 7. Season the chicken’s cavity with salt and pepper, then smear the inside with the grated ginger. Tie the legs together with string. Put the chicken into a large roasting tin, rub all over with the olive oil and season. Roast the chicken for 20 minutes.
- Meanwhile, cut the kabocha or butternut squashes into long wedges and remove the peel, seeds and fibres from each piece. Heat the sunflower oil in a large frying pan. Add the onion wedges, garlic, chilli and ginger to the pan and cook over a low heat for 5 minutes, stirring now and then, until the onions are just tender. Add the spices and cook for a few seconds more. Add the pieces of butternut squash and toss everything together until well coated in the spicy mixture.
- Lower the oven temperature to 200°C/fan180°C/gas 6. Remove the chicken from the oven and pour away the excess fat in the roasting tin. Sprinkle 1 tablespoon of the lemon juice over the chicken. Return it to the oven and roast for another 15-20 minutes, spooning over another tablespoon or so of lemon juice every 5 minutes.
- Now spoon the squash and onion wedges around the chicken and return the tin to the oven for a further 35-40 minutes, or until the juices from the thigh run clear when pierced with a skewer and the squash is tender and lightly browned around the edges. This is delicious served with a mint raita, made from chopped fresh mint stirred into natural yogurt.
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