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Preheat the oven to 180°C, gas mark 4. Heat the oil in a large roasting tin, and fry the chicken thighs in batches to lightly brown. Lift the thighs out onto a plate. Add the onions to the tin, and fry for 4-5 minutes. Stir in the garlic and then the flour, and cook for 1 minute, stirring. Add 600ml water, the bouillon powder, chilli and cajun seasoning. Lower in the chicken pieces and bring to the boil.
Transfer the tin to the oven, and bake for 30 minutes. While this is cooking, halve and deseed the squash and cut into chunky pieces, discarding the skin. Add to the roasting tin with the baby potatoes. Cover with foil and return to the oven for a further 1 hour or until the vegetables are very tender and the chicken is cooked through with no pink meat.
Stir in the crème fraîche and coriander, and season to taste before serving.
Typical values per serving when made using specific products in recipe
Energy | 3,008kJ/ 719kcals |
|---|---|
Fat | 39.8g |
Saturated Fat | 14.9g |
Carbohydrates | 55.8g |
Sugars | 20.9g |
Fibre | 7.1g |
Protein | 34.5g |
Salt | 1.2g |
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