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Chicken & Roasted Squash Laksa Bake

Course Main Dish
Cuisine British, Malaysian
Keyword Bake, Butternut Squash, Chicken, Laksa, Roast
Servings 2 people

Ingredients

Laksa Paste

  • 1 stick lemongrass bashed
  • 1 clove garlic peeled
  • 3 cm ginger peeled
  • 2 chillies
  • 1 shallot peeled
  • 20 g fresh coriander leaves and stalks
  • 20 g creamed coconut
  • 2 tbsp white wine vinegar
  • 1 tbsp fish sauce
  • 20 ml hot water

Chicken Bake

  • 700 ml chicken stock
  • 150 g brown rice
  • 4 chicken thighs bone in
  • 600 g butternut squash chopped into 2cm cubes

Instructions

  • 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.