Cripsy-Skinned Chicken
with Butternut Squash & Mozzarella Jumble
This lovely colourful jumble is super summery. Butternut squash can be a bit of a workout to prepare but our chef Mimi recommends investing in a sharp knife. You'll be astonished at how much easier it makes life in the kitchen!
Ingredients
100 grams
Feta Cheese
2 unit(s)
Skin-On British Chicken Breasts
1 unit(s)
Butternut Squash
200 grams
Cherry Plum Tomatoes
2 tbsp
Ground Cumin
1 unit(s)
Red Onion
Nutritional information
Instructions
Halve the butternut squash lengthways and scrape out the seeds with a spoon (no need to peel). Cut into 1cm thick slices, then chop into 1cm cubes (no need to peel). Halve, peel and thinly slice the red onion into half moons.
Put the squash on a baking tray and drizzle over some oil. Season with a pinch of salt and a grind of black pepper. Sprinkle over the cumin and toss to coat. Pop on the top shelf of your oven. Roast until soft, 25-30 mins.
Put a drizzle of oil in a frying pan on medium high heat. Season the chicken with a pinch of salt and a grind of black pepper. Lay in the pan, skin-side down. Fry until the skin is browned, 3-4 mins. Then turn and cook on the flesh side, 1-2 mins. Transfer to the baking tray with the butternut squash, skin-side up. Roast for 20 mins. Tip: The chicken is cooked when it is no longer pink in the middle.
Put your frying pan back on medium heat and add the onion. Cook until softened, 6-8 mins. Then add the balsamic vinegar. Stir together and cover with a lid or a plate. Cook until caramelised, 6-8 mins.
Cut the cherry tomatoes in half through the equator and pop them in a mixing bowl. Finely chop the basil (stalks and all) and add to the bowl. Drain the mozzarella cheese and tear into small pieces. Add to the bowl, along with a good glug of olive oil, a pinch of salt and a grind of black pepper. Mix everything together.
Once the chicken is cooked, remove it from the oven and leave to rest on a chopping board for a couple of mins. When your squash and onions are ready, add them to the bowl with the tomato mixture and gently combine. Cut the chicken into 1cm thick slices. Serve a good spoonful of jumble on a plate and top with your sliced chicken. Devour!
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