This is the perfect dish if you are short of time, you can chop everything and then chuck it in the oven and get on with other things. I noticed that there were cabbages back in the greengrocer yesterday, they would go well with this dish.
Plenty of fibre, as well as being tasty and filling.
Serves 4
Preheat the oven to 180°C
Ingredients
- 4 large chicken thighs
- Half a Butternut squash
- One shallot
- One Fennel bulb
- One inch of fresh root ginger
- One lemon
- Salt and pepper
- Olive oil
- Half a stock cube and some boiling water
- Za’atar (if you have some)
Method
- Peel and slice the squash into slices about 5mm thick.
- Finely chop the shallot and fennel.
- Peel and finely chop the ginger
- Peel 2 strips of zest from the lemon and chop finely.
- Juice half the lemon.
- Add a pinch of salt and a few grinds of black pepper.
- Put all these ingredients in the roasting tin with the chicken and 3-4 tablespoons of olive oil.
- Put the chicken pieces on top of the vegetables etc and sprinkle each with a few grains of salt and a pinch of Za’atar (this helps them brown).
- Dissolve half a stock cube in 150ml boiling water and pour into the bottom of the tin.
- Place the tin in the oven for 40-45 minutes until chicken is beginning to brown.
- Cook some green veg to go with it in the last 5 minutes or so.
- And serve.
