Seasonal local food recipe No.308 – Jamie’s roasted chicken breast with creamy butternut squash and chilli
This simple one-person meal from Cook by Jamie Oliver could easily be scaled up to feed more people. The recipe calls for butternut squash but I’m going to use the uchiki kuri squash in my veg box instead.
Serves 1
Preparation time: 15 minutes
Cooking time: 25-35 minutes
Ingredients
1 chicken breast with skin on
1/4 medium butternut squash
1/2 fresh red chilli
leaves from a couple of sprigs of fresh marjoram or oregano
sea salt and freshly ground black pepper
a little double cream
freshly grated nutmeg
a little olive oil
Method
Preheat the oven to 200°C/Gas mark 6.
Put the chicken breast, with its skin left on, in a bowl. Deseed and slice up 1/2 a fresh red chilli and add to the bowl with the leaves from a couple of sprigs of fresh marjoram or oregano, a pinch of sea salt and some freshly ground black pepper. Toss together then place the chicken breast and flavourings from the bowl into a snug fitting baking dish.
Cut a medium butternut squash into quarters. Remove the seeds and slice one quarter of the squash as finely as you can. Snugly fit the squash slices around the chicken and carefully pour a little double cream around the squash (not on the chicken).
Season with freshly grated nutmeg and salt and pepper, then drizzle with some olive oil and cook in the middle of the oven for 25 to 35 minutes, until the chicken is golden brown.
