There is lots of room to play around with different mixes of vegetables in this spicy chicken recipe, courtesy of Bord Bia. Check out what is in season and swap them in – just don’t skimp on the hot sauce.
Serves four. Time: 50 minutes.
Ingredients
4 chicken breasts, skinless and boneless
2 tablesp sriracha or other hot sauce
2 tablesp soy sauce
5cm piece fresh ginger, peeled and grated
2 garlic cloves, peeled and chopped
1 tablesp rapeseed or olive oil
1 small butternut squash, peeled and cut into 2.5cm cubes
4 medium carrots, peeled and cut into 2.5cm cubes
2 red onions, peeled and cut into wedges
Salt and freshly ground black pepper
Yogurt dressing
150ml Greek style yoghurt
1 garlic clove, peeled and chopped
Handful of coriander, chopped
1 tablesp lime juice
To serve
Potato wedges, cooked in the oven at the same time as the chicken and vegetables
A handful of chopped coriander to sprinkle over the cooked dish
Method
Heat the oven to Gas Mark 6, 200°C (400°F ).
To make the marinade: In a large bowl mix together the sriracha/hot sauce, soy sauce, ginger, garlic, oil, and a little salt and black pepper. Take out two tablespoons of the mix and set aside.
Add the prepared squash, red onions, and carrots to the bowl with the sauce ingredients and mix well. Then spread over a roasting tin. Roast for 20 minutes.
While the vegetables are cooking, add the chicken to the bowl and stir through the reserved marinade and season.
After the vegetables have cooked for 20 minutes, remove the roasting tin from the oven, tuck the chicken between the vegetables. Return the roasting tin to the oven and roast until vegetables are tender and the chicken is cooked through. This will take about another 20 minutes.
To make the yogurt dressing: Combine all the ingredients, season, and taste.
To serve: Serve the chicken with the vegetables, some potato wedges, and the yogurt dressing either spooned on or drizzled over the chicken. If the dressing is a little thick to drizzle, stir through a tablespoon of water.
Nutritional analysis per serving: Energy 424kcal; protein 37g; fat 12g (2.9g saturated ); iron 2.6mg; carbohydrate 35g.
