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This recipe from our 10 Year Cook Book has a very useful spice mix to have in your kitchen cupboard, this enhances all sorts of vegetable dishes and soups.
Serves 4
For the spice mix
- ½ tbsp paprika
- ¼ tbsp ground nutmeg
- ¼ tbsp ground ginger
- ¼ tbsp cayenne pepper
- ½ tbsp ground cumin
- ½ tbsp chilli flakes
- 4 star anise
- 400ml vegetable oil plus more for the chicken
For the vegetables
- 2 carrots, chopped
- 1 butternut squash, peeled, deseeded and chopped
- 1 sweet potato, peeled and chopped
- 1 red onion, chopped
4 chicken breast fillets, skin on
Plus Couscous, to serve (optional)
Method:
Pre-heat the oven to 170°C.
Place the ingredients for the spice mix in a heavy-based saucepan and set over a very gentle heat for 30 minutes but do not boil.
Place the carrots, squash and sweet potato in a bowl and pour over just enough of the spice mix to coat (you can keep remaining spice mix in an airtight container for ages). Tip into a baking tray and roast for 45 mins, or until cooked. Add the onion and cook for another 10 minutes.
Meanwhile, season the chicken and pan-fry in a little oil on both sides until golden. When the vegetables have just 5 minutes more cooking time to go, add the chicken to the baking tray. After the cooking time is up, serve the chicken and vegetables with couscous if you like.
This dish is from our Clink 10 Year cookbook, available to purchase here from our online shop.
