Gluten Free Masala Roast Chicken With Butternut Squash

Gluten Free Masala Roast Chicken With Butternut Squash

Gluten free masala chicken with butternet squash, lovely jubbly !

1 medium butternut squash – about 500g 8 chicken thighs 2 red onions, quartered 2 garlic cloves, crushed 1 ½ tsp garam masala 1 tsp black mustard seeds 1 tsp cumin seeds 2 tsp grated fresh ginger 4 tbsp olive oil Small bunch of coriander, roughly chopped

Begin by trimming the ends from the butternut squash. Slice the squash in half lengthways and scoop out the seeds and pith. Peel each half of the squash and then cut into lengths about 2cm in width. Place the squash, chicken thighs, olive oil, onion, garlic, grated ginger and spices in a sealable container or bag. Season well and then leave to marinate for at least 30 minutes or ideally 3 hours. Preheat the oven to 200°C/fan 180°C/gas mark 6. Tip the chicken, squash and marinade into a large roasting pan or dish and level out evenly. Place in the oven and roast for 40 to 45 minutes until cooked through and golden and crispy. Remove from the oven and scatter over the coriander. Serve while hot, being sure to scoop out all the spiced juices and crispy bits from the base of the pan. Recipe by Pippa Kendrick, The Intolerant Gourmet As Seen On The Channel 4 Website