One Hour Chicken with Butternut Squash and Chili
A quick spicy chicken recipe with creamy butternut squash.
Course
Main Dish
Servings
Prep Time
4
people
20
minutes
Cook Time
30-35
minutes
Servings
Prep Time
4
people
20
minutes
Cook Time
30-35
minutes
Ingredients
4
chicken breasts
2
red chili
peppers, finely chopped
8
springs
oregano
fresh, leaves stripped
1
butternut sguash
medium size, sliced
nutmeg
grated
sea salt
black pepper
freshly ground
olive oil
for drizzling
1/4
cup
heavy cream
1/4
cup
milk
Instructions
Preheat the oven to 200 °C (400 °F) with the rack in the middle of the oven.
Put the chicken breasts in a medium size bowl.
Add the salt, ground pepper, chopped chilies and fresh oregano leaves. Toss them together.
Take a 3L baking dish and arrange the breasts side by side in the dish.
Wash and dry the butternut squash. Quarter it and carefully remove all the seeds. I find it easiest to scrape with a tablespoon.
Slice each quarter as thin as you can and snugly fit the slices around the chicken.
Mix together 1/4 cup of milk and heavy cream. Pour it carefully over the butternut squash slices, all around, avoiding the chicken.
Season with the nutmeg, salt and pepper.
Drizzle with a little olive oil.
Cook for 30-35 minutes, serve hot.
Recipe Notes
The recipe has been adapted from
Jamie Oliver
.