This is a heartwarming Autumnal dish. Tender chicken thighs absorb the flavours of warming spices and are enhanced by the sweetness of the shallots and butternut squash and the earthiness of the spinach. The crispy skin adds a wonderful umami flavour.
Ingredients (serves 4)
- 8 chicken thighs with the skin on
- 1 medium size squash, peeled and chopped in bite size chunks
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 6 shallots, peeled and cut in half
- 750g spinach
- 2 tbsp extra virgin olive oil
- 2 cinnamon sticks
- 2 bay leaves
- ½ tsp dry ginger
- ½ tsp cumin powder
- ½ tsp chilli flakes
- 500ml chicken stock
- ½ lemon, zest and juice
- A handful of toasted breadcrumbs
- 1 tsp dried oregano
Method
For this dish I use the same oven proof sauteing pan which also has a lid. But you can crip up the chicken skin in a frying pan first and then use an ovenproof casserole or tagine for the whole dish.
Start by removing the skin of the thighs so as to crisp them up.
Season with sea salt and freshly ground black pepper and place on a cool saute pan with a lid frying pan, stretching them flat (you may need to cook them in two batches). Cover with a heat resistant surface (I use the bottom of a cake tin) and place something heave on top to keep the skin flat. Turn the heat on to low-medium and cook the skins for 3-4 minutes on one side to render their fat. Tip the pan so that you catch the fat into a bowl to use later. Cook the skins on the other side for 2-3 more minutes checking that they don’t burn as they will taste bitter. When the skin is ready, it looks a deep golden colour and is crispy.
Preheat the oven to 1900C.
Return the rendered chicken fat into the pan and place the shallots, cut side down to brown for a few minutes. Transfer to a bowl and keep to the side.
Add the olive oil to the pan and bring to a high heat. Add the chicken thighs in a single layer and brown all over to seal. Add to the bowl with the shallots.
Next, lower the heat slightly and add the chopped onion to the pan to sweat. When it is translucent, add the garlic too and the spices and stir to cook for a couple of minutes. Last add the butternut squash and toss everything for a minute or two. Next return the chicken and shallots to the pan, pour over the stock and leave on the heat to reach boiling point. Taste and adjust the seasoning.
Cover with the lid and cook in the oven for 40-45 minutes.
While the chicken is cooking, rinse the spinach and place in a pan. Cover with a lid and cook on low to medium heat till the spinach is fully wilted. Drain all the liquid, season and add a knob of butter. Stir and keep to the side.
When the chicken dish is cooked, discard the cinnamon and bay leaves and drain the juices into a small pan.
Stir the corn flour into a small cup with 2-3 tbsp of cold water, add to the juices and stir while heating to thicken it. Add the lemon juice and lemon zest and return to the pan giving everything a stir. Last, add the spinach to the dish.
In a bowl, crumble the chicken skin and add to the breadcrumbs. Add the oregano and use this mix to sprinkle over the dish at the point of serving.