Chicken is one of the most versatile meats with endless cooking possibilities – particularly in the winter.
Many Britons may be reaching for hearty casseroles and stews to warm them up in the cold weather, but this meal is slightly different.
Made with chicken, rice, wintery spices and vegetables, this flavoursome recipe puts seasonal butternut squash to good use without being too rich.
BBC Good Food describes this recipe as a “simple chicken one-pot” that’s “packed with warming flavour”, plus it’s easy to customise.
Swap out the butternut squash for other vibrant gourds, like pumpkin, or add any leftover veggies in the cupboard: think potatoes, Brussels Sprouts, or courgette.
One pot chicken dinner recipe
Ingredients
1.8-2kg whole chicken jointed and the breasts divided in two, or use four legs, jointed into drumsticks and thighs
Five garlic cloves
5cm piece of ginger, peeled
Five spring onions – chopped
Two tsp all spice
½ tsp ground cinnamon
One tsp ground black pepper
One tsp ground cumin
Two tsp thyme leaves
Three tbsp olive oil
One onion, finely chopped
One red pepper, finely chopped
600g butternut squash, peeled, deseeded and cut into small cubes
Five cloves
350g long-grain white rice
700ml chicken stock
Method
First, prepare the chicken pieces by slashing each one through the skin using a sharp knife. Do this twice on each to make two deep slits.
Now tip the garlic, ginger, roughly chopped spring onions, all-spice, cinnamon, black pepper, cumin, two tsp salt and the thyme into a food processor or blender and blitz until smooth.
Rub this flavoursome mixture over the chicken, ensuring it is completely coated. Push it into the slashes and rub it in as deeply as possible. Reserve any you don’t use for later rather than discarding it.
Take a large, heavy-based, deep saucepan (a cast-iron pot works well) and place over medium-high heat with the oil drizzle on the base of the pan. Add the prepared chicken pieces and cook until they are browned all over.
Transfer the chicken to a plate with a slotted spoon and set aside. Turn the heat down to medium and scrape any browned bits from the base. Then add the chopped onion, red pepper, squash, most of the remaining spring onions, and cloves, and stir to coat in the oil.
Follow with 100ml water and cook for five minutes before adding any leftover marinade.
Cook for one or two minutes, then stir in the rice and cook for another minute. Tip the mixture into a large bowl.
Return the chicken pieces to the pan, skin-side down, pour over the rice and vegetable mixture, followed by the stock.
Bring the pan’s contents to a boil, then reduce the heat to low, cover with foil and the lid, and cook for 25 minutes.
When the rice is tender, turn off the heat and leave to rest for 10 minutes. Then, remove the lid and foil, turn up the heat to medium-high, and cook for two minutes, stirring until you can hear the chicken sizzling.
Take a large serving platter and spoon the rice and vegetables onto it. Top with the chicken and scatter over the rest of the finely chopped spring onion before tucking in.
