Spiced One Pot Chicken recipe
information
Preparation time: 10 min, plus 15 min marinating, Cooking time: 1 hr 10 min, Cals per serving: 648
ingredients
3 tbsp Thai red curry paste
150 ml (5 fl oz) orange juice
2 garlic cloves, crushed
6 chicken pieces, about 2.3kg (5lb) total weight, bone in
700 g (1 1/2 lb) squash or pumpkin, cut into 5 cm (2 in) cubes
5 red onions, peeled and quartered
2 tbsp capers, drained and chopped
150 ml (5 fl oz) orange juice
2 garlic cloves, crushed
6 chicken pieces, about 2.3kg (5lb) total weight, bone in
700 g (1 1/2 lb) squash or pumpkin, cut into 5 cm (2 in) cubes
5 red onions, peeled and quartered
2 tbsp capers, drained and chopped
method
1. Preheat the oven to 220°C/200°C fan oven/Gas Mark 7. In a small bowl, mix together the Thai curry paste, orange juice and garlic. Put the chicken pieces in the marinade, cover and set aside for 15 minutes.
2. Put the vegetables in a large roasting tin, then remove the chicken from the marinade and place on top of the vegetables. Pour over the marinade and season. Mix everything together so it is covered with the marinade and scatter the capers over.
3. Cook for 1 hour 10 minutes, turning occasionally or until the chicken is cooked to the centre and the skin is golden.
2. Put the vegetables in a large roasting tin, then remove the chicken from the marinade and place on top of the vegetables. Pour over the marinade and season. Mix everything together so it is covered with the marinade and scatter the capers over.
3. Cook for 1 hour 10 minutes, turning occasionally or until the chicken is cooked to the centre and the skin is golden.
serving amount
serves: 6
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