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Roasted almond chicken with squash
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800g pack essential Waitrose British Chicken Thighs, scored
Zest and juice of 1 essential Waitrose Lemon
2 tbsp olive oil
1 clove garlic, finely chopped
1 tbsp essential Waitrose Pure Clear Honey
50g ground almonds
500g pack frozen essential Waitrose Butternut Squash
2 tsp cajun seasoning
½ x 25g pack parsley, chopped
1. Preheat the oven to 200ºC, gas mark 6. Place the chicken in a roasting tin. Mix the lemon zest and juice with 1 tbsp oil, garlic, honey and ground almonds and season, spread over the chicken and place in the top part of the oven.
2. Place the squash on a baking tray and add the remaining oil and Cajun seasoning. Place in the oven below the chicken and roast both for 30 minutes until the chicken is cooked through wth no pink meat.
3. Crush the squash with a potato masher and serve with the chicken drizzled with the remaining juices and parsley.
Typical values per serving:
This recipe was first published in February 2015.