Quick spiced squash with chicken

Quick spiced squash with chicken

Home Comforts
Yuki Sigura

A ‘French-trimmed’ chicken breast is a skin-on breast with the wing bone attached, but the end of the bone is trimmed down like a French-trimmed rack of lamb. You’re best off asking your butcher to cut them for you. And most people wouldn’t think you can cook squash in super-quick time… but you can and it’s so easy.


Quantity Ingredient
1 butternut or tromboncino squash
2 french-trimmed skin-on chicken breasts, (wing bones attached)
sea salt
freshly ground black pepper
50g unsalted butter
1 tablespoon olive oil
1 shallot, finely chopped
2 garlic cloves, finely sliced
1 tablespoon caster sugar
5cm root ginger, finely grated
1/2 teaspoon turmeric
1/4 teaspoon fenugreek seeds
1 1/2 teaspoons black onion seeds
1 red chilli, deseeded and finely chopped
2 tablespoons roughly chopped coriander leaves
2 tablespoons mango chutney


  1. Preheat the oven to 200°C. Cut a 6cm piece of squash and peel it, then cut into four 1.5cm thick slices and set aside.
  2. Cut another piece of squash about 300g in weight, peel it and chop into 1cm pieces.
  3. Season the chicken breasts with salt and pepper.
  4. Heat an ovenproof frying pan until hot, making sure it is large enough to hold the chicken and squash slices in a single layer. Add half the butter, the olive oil and the chicken, skin-side down. Cook on each side for one to two minutes until golden brown. Now add the squash slices, turn to coat and place in the oven for 15 minutes, until both are cooked through. The squash should be tender to the point of a knife, and the chicken, when cut at its thickest point, should show no trace of pink. (If it does, return to the oven for a few minutes, then test again.)
  5. Meanwhile, heat a sauté pan until hot, add the remaining butter and the shallot, garlic and chopped squash and cook for a couple of minutes.
  6. Add the sugar and cook until just caramelising, then add a splash of water with the ginger, turmeric, fenugreek and black onion seeds and cook for another couple of minutes.
  7. Pour in 50–75ml of water and stir to combine, then add the chilli, coriander and a good pinch of salt and cook for a further two minutes. Remove from the heat and stir in the mango chutney.
  8. Place two slices of squash on to each plate, top with a chicken breast, then spoon some spiced squash alongside.
James Martin
Saturday Kitchen
comfort food
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