Source: Everyday Super Food
Chicken & Roasted Squash Laksa Bake
- 1 stick lemongrass bashed
- 1 clove garlic peeled
- 3 cm ginger peeled
- 2 chillies
- 1 shallot peeled
- 20 g fresh coriander
- 20 g creamed coconut
- 2 tbsp white wine vinegar
- 1 tbsp fish sauce
- 20 ml hot water
- 700 ml chicken stock
- 150 g brown rice
- 4 chicken thighs on the bone
- 600 g butternut squash chopped into 2cm cubes
Preheat the oven to 180°C/350°F/gas 4.
Add the creamed coconut to a bowl along with the hot water and stir until dissolved and then add to a food processor along with all the other laksa paste ingredients and blitz until smooth adding some extra water if required.
Add the chicken and squash to a bowl and then cover with the laksa paste and massage it in.
Pour the stock and rice into an ovenproof casserole dish and then add the chicken making sure it is skin side up.
Bake for 70 minutes and then serve.