Saturday 25 October 2014

Pot Roast Chilli Butter Chicken with Squash

After my recent birthday, I had a little spending money and have always wanted a Le Creuset cast iron pot. My birthday money, however, didn't stretch that far, but I was able to buy a cheaper version, and in purple too! Cast iron is cast iron, surely? So, after a 50 minutes round trip to buy it, I couldn't wait to try it out. We had family visiting on Sunday so rather than the traditional roast dinner, I found a pot roast recipe which both used my new pot, and the chicken and leftover squash form the fridge. Perfect.
It's a ‘delicious magazine’ recipe. Those of you who read regularly will know I don't tend to do weights and measures, especially in savoury cooking so bear with me. If you want the scaffold to follow, the link to the real recipe is here, otherwise, putting in however much you want will do the trick! 
Oven 200 fan.
Chicken Butter rub:
Chicken (1.6-1.8kg) Butter, chopped red chilli, crushed garlic, lemon zest, chopped parsley, salt and pepper.
Cream everything together for the rub and gently spoon under the skin from the neck end (remember,chickens are upside down!). Squash it all in between the flesh and the skin. 
Squeeze the remainder of the lemon over the chicken and pop the two halves into the cavity. 
Other ingredients:
Butternut (or any other orangey) squash, cut into chunks
Shallots, finely sliced
Garlic, sliced
Glass white wine
Chicken stock
In your hob to oven pan, fry off the shallots over a medium heat until softened.
Add the garlic, fry for a couple of minutes.
Then tip in the squash and wine.
Reduce by half. 
Nestle the chicken amongst the veg and pour the stock until it reaches half way up the chicken
Bring to a boil on the hob, pop on the lid, then transfer to the oven for an hour. 
Remove lid and cook until the top is crisped and the juices run clear. Should only be another 20 minutes max. 
That's it. We found it made a nice change from the usual, and still served with roast potatoes, but with a lump of crusty bread to dip into the juices, it would make a delicious Sunday evening supper in front of the fire.
(Apologies for the picture - didn't have camera to hand and ate it too quickly after cooking to take a picture of it looking crispy and delicious - this was before it had cooked! )

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Would love to hear your thoughts and ideas!
Merlotti x

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