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Cumin-spiced chicken with squash

Indian spiced chicken with squash & beans

Cumin-spiced chicken with squash

Name: Cumin-spiced chicken with squash
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Cuisine: Indian
Ingredients: 150ml bio-yogurt; 1 tbsp finely grated ginger; ½ tsp ground turmeric; 1 tsp ground cumin; 4 skinless chicken thighs fillets (about 250g), cut into big chunks; 200g butternut squash cut into bite-sized chunks (no need to peel); 1 tbsp coconut oil; 2 red onions halved and thickly sliced; 1 garlic clove; 4 sprigs mint leaves picked; 25g coriander chopped; 300g can red kidney beans drained and rinsed; grated zest and juice 0.5 lime; 1 head of chicory thickly sliced

Sara Buenfeld

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Serves 2

Easy

Prep: 15 mins

Cook: 40 mins

plus marinating

A star rating of 4.3 out of 5.3 ratingsRate

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This satisfying salad is packed with ingredients to promote good digestion and gut health, and contains 4 of your 5 a day

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

150ml bio-yogurt
1 tbsp finely grated ginger
½ tsp ground turmeric
1 tsp ground cumin
4 skinless chicken thighs

fillets (about 250g), cut into big chunks
200g butternut squash

cut into bite-sized chunks (no need to peel)
1 tbsp coconut oil
2 red onions

halved and thickly sliced
1 garlic clove
4 sprigs mint

leaves picked
25g coriander

chopped
300g can red kidney beans

drained and rinsed
grated zest and juice 0.5 lime
1 head of chicory

thickly sliced

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Nutrition: per serving

kcal477

low
fat13g

low
saturates7g
carbs42g
sugars21g
fibre13g
protein41g
salt1.4g

Method

step 1

Put 2 tbsp of the yogurt in a bowl with the spices, chicken and a really good grinding of black pepper, and set aside for 30 mins, or longer if you have time, to marinate.
step 2

Heat oven to 200C/180C fan/gas 6. Arrange the squash on a large baking tray, crumble over the coconut oil (as it will be solid at this stage) and roast for 20 mins. Add the onions and chicken, spaced apart, and roast for 20 mins more until everything is cooked.
step 3

Meanwhile, put the rest of the yogurt in a bowl with the garlic, mint and two-thirds of the coriander, and blitz with a hand blender until smooth. Tip the beans and remaining coriander into a bowl, and add the lime zest and juice with a couple of tbsp of the yogurt dressing. Tip in the squash, onions and chicken, add the chicory and toss everything together. Pile onto plates and drizzle with the remaining dressing. (If eating cold as a packed lunch, take the dressing in a pot and dress the salad when ready to eat.)

Recipe from Good Food magazine, May 2015

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A star rating of 4.3 out of 5.3 ratings

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