Ingredients

Serves: 4

Time: 40 minutes

  • 8 chicken thighs
  • 1 large squash (peeled, deseeded and cut into segments)
  • 3 cloves of garlic
  • 2 tomatoes
  • 1 can of butter beans (rinsed)
  • 2 onions (peeled and halved)
  • 1 orange (juice and zest separated)
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 teaspoon oregano
  • 1 teaspoon of black pepper
  • Had full of chopped parsley
  • 200ml of stock
  • 100ml of cream

Method

  1. Roast the squash on a high heat until for tender
  2. Toast the onion, garlic and tomatoes over a hot skillet until slightly charred and add the orange zest (it could burn if left in the pan for too long)
  3. Remove the vegetables from the pan and add to a blender with the spices, oregano, beans , orange juice and stock.
  4. Blend until smooth and check for seasoning.
  5. Season the chicken with salt
  6. Sear over a medium-high heat until golden on all sides (about 8-10 mins)
  7. When the chicken has been seared pour in the sauce to cover ( add more stock if the sauce if needed)
  8. Cover the pan and simmer for 30(until the chicken has cooked through) mins on low - medium heat.
  9. Pour in the cream and cook for 10 minutes more 10. Top the chicken with Fresh parsley