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

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

Flavoursome and effortless to prepare. Brighten up your day with this bold and fruity recipe.

Serves 4

Preparation time 10 minutes

Cooking time 45 Minutes

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Method

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.