Ingredients
1 tbsp oil
8 skin-on and bone-in chicken thighs
1 large onion, roughly chopped
4 garlic cloves, grated to a purée
3cm piece ginger, peeled and grated
1 ½ tsp turmeric
2 tsp ground cumin
2 green chillies, halved, deseeded and finely chopped
200g butternut squash, peeled, deseeded and cut into slices (prepared weight)
100g cauliflower florets
225g basmati rice
10g bunch coriander, chopped
2 limes, zested and juiced
2 lime leaves
300ml coconut milk
400ml chicken stock
Method
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Heat oven to 200C/180C fan/gas 6. Heat the oil in a 30cm shallow casserole or high-sided frying pan and fry the chicken thighs, skin-side down, just to get some colour on them (they will take on a deeper colour in the oven). Transfer them to a dish. Fry the onion in the pan until it’s soft and pale gold. Add the garlic, the spices and chilli. Cook for 2 mins more, then stir in the squash and cauliflower, add the rice, half the coriander, the lime zest, half the lime juice, the lime leaves and some seasoning. Put the chicken back in the pan, this time skin-side up, and season that as well.
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Heat the coconut milk and the chicken stock together until just below boiling point. Pour this around the chicken and put the pan into the oven, uncovered. Cook for 40 mins, or until the chicken is cooked through and the liquid has been absorbed by the rice. Squeeze the remaining lime over and scatter with the rest of the coriander. You could gently push the coriander into the rice, so it’s not all on top. Serve immediately.
