Ginger Roast Chicken
with Bengali Spices +
Roasted Butternut Squash
One large chicken
2 Butternut Squash - peeled and cut into large wedges
One large red onion - cut into thin slices
1 Red chilli - finely chopped
2 Thumb size pieces of fresh ginger - grated
1 teaspoon of Cumin
1 teaspoon of Coriander
1 teaspoon of Paprika
Fresh Coriander - chopped
2 Limes - squeezed
Salt + Pepper
Preheat the oven to 200 degrees
Grate one piece of ginger and spread into the cavity of the chicken along with some salt and pepper.
Tie the legs of the chicken together and drizzle with oil, season, place in a large roasting tin and roast in the hot oven for 20 minutes.
Whilst this is cooking, add oil to a large frying pan on a medium heat.
Add onions and cook until starting to soften, then add the garlic, remaining ginger, dry spices and chopped chilli.
Toss the butternut squash into this mixture and coat.
Remove the chicken from the oven and squeeze the juice of the two limes over.
Reduce the temperature of the oven to 160 degrees and return to the oven for another 20 minutes.
After this time, put the squash, onion and spices around the chicken in the roasting tin and return to the oven for a further 35 - 40 minutes.
Remove from the oven and allow to rest for 15 minutes.
Carve the meat and serve with the roasted butternut squash.
Garnish with the chopped coriander leaves.
Really good served with Ottolenghi's beef tomato carpaccio and a fresh green salad.