Jamie Oliver Thai Red Chicken & Squash Traybake
Jamie Oliver Thai Red Chicken & Squash Traybake is a roasted chicken dish inspired by the flavors of Thai red curry. Chicken legs and chunks of butternut squash are coated with Thai red curry paste, herbs, oil, and seasoning before being roasted.
Ingredients
For the Chicken and Squash
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- 4 chicken legs
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- 500g butternut squash
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- 1 heaped tablespoon Thai red curry paste
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- 2 tablespoons olive oil
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- 1 tablespoon red wine vinegar
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- ½ bunch fresh basil
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- 6 spring onions
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- 400ml light coconut milk
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- Sea salt
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- Freshly ground black pepper
For the Lime Rice
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- 300g long-grain rice
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- 600ml boiling water
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- 1 lime
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- Pinch of salt
For Finishing
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- 100g frozen peas
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- Fresh basil leaves
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- Spring onion tops
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- Lime wedges
Instructions
Preheat your oven to 200°C (400°F/Gas 6).
Use a large roasting tray so the chicken and squash have enough room to roast properly.
Wash the butternut squash and carefully cut it into approximately 3cm chunks.
You can peel the squash if preferred, although the skin can be left on when using a suitable edible-skinned variety.
Add the Thai red curry paste, olive oil, red wine vinegar, a pinch of salt, and black pepper to the roasting tray.
Mix well until combined.
Place the chicken legs and squash chunks into the tray.
Pick the basil leaves from their stalks and set the leaves aside.
Finely chop the basil stalks and add them to the tray.
Toss the chicken and squash thoroughly through the curry mixture.
Arrange the chicken with the skin facing upward.
Make sure the squash is spread around the chicken rather than piled underneath it.
Place the tray in the oven.
Roast for approximately 45 minutes, turning the squash occasionally.
The chicken should become golden and the squash should be tender.
While the chicken is roasting, separate the green tops from the white parts of the spring onions.
Finely slice the green tops and place them in cold or iced water to keep them crisp.
Roughly chop the white parts.
After approximately 45 minutes, remove the tray from the oven.
Spoon some of the juices over the chicken and squash.
Scatter the chopped white spring onions around the tray.
Pour most of the coconut milk around the chicken and squash, reserving a small amount for finishing.
Place the tray back into the oven.
Cook for another 15 minutes, allowing the coconut milk to combine with the roasted curry juices.
The sauce should become creamy and aromatic.
While the traybake finishes, place the rice in a saucepan.
Add 600ml boiling water and a pinch of salt.
Cut the lime in half and place one half into the rice.
Bring to a boil, then cover and cook according to the rice instructions until tender and fluffy.
Remove the tray from the oven once the chicken is completely cooked.
Add the frozen peas to the hot tray and stir them gently through the coconut sauce.
Allow them to warm through for approximately 2 minutes.
Remove the cooked lime half from the rice.
Squeeze its juice over the rice and gently fluff the grains with a fork.
Check the thickest part of the chicken with a food thermometer.
It should reach at least 75°C (165°F).
The juices should run clear and the meat should no longer be pink in the center.
Spoon the fluffy lime rice onto serving plates.
Place a chicken leg and roasted squash alongside each portion.
Spoon plenty of the coconut curry sauce and peas over the vegetables.
Drain the sliced spring onion tops and basil leaves.
Scatter them over the chicken and squash.
Finish with the reserved coconut milk and serve with lime wedges.
Find it online: https://jamieolivereats.uk/thai-red-chicken-squash-traybake/