Spiced Supreme of Chicken Roasted Butternut Squash and Grapes, With Saffron Infused Barley

Ingredients

• 1 large butternut squash
• 4 supreme of chicken with skin
• 500g seedless red grapes
• 150g pumpkin seeds
• 1 tbsp olive oil
• 1 tbsp butter
• 3 tsp smoked paprika
• 3 tsp cayenne pepper
• 2 tsp cumin
• 1 tsp cinnamon
• Pinch of smoky sea salt
• For The Saffron Barley
• 280g quick cook pearl barley
• 1 white onion
• Pinch of saffron (optional)
• 50ml white wine
• 600ml chicken stock
• 80g watercress

Instructions

1. Preheat the oven to 200°C/180°C fan assisted/Gas mark 6. Peel, deseed and cube the butternut squash
2. Combine the smoked paprika, cayenne pepper, cumin, cinnamon and smokey sea salt in a small bowl. Add 2 tsp. of the spice mix to the squash, grapes and olive oil, and toss together
3. With the remaining spices, sprinkle and rub over the surface of the chicken. 4. Put the grillpan on a medium-high heat and add the olive oil. Sear the chicken skin side down for 3 minutes until crisp and slightly golden. Remove from the pan and add the squash and grapes. Fry for a few minutes until golden and slightly charred. Place the breasts on top, skin side up and place in the oven for 25 minutes. Add the pumpkin seeds and return to the oven for 10 minutes
4. Meanwhile, melt the butter in a saucepan and add the onion. Cook over a low heat for 3 minutes until it becomes slightly translucent. Stir in the barley and saffron, then add the white wine and chicken stock. Simmer for 8-10 minutes then drain
5. Serve with a portion of watercress.