Phil's sweet and sour chicken and pumpkin tray bake
Inspired by Alison’s jaunt to the pumpkin patch, Phil’s in the kitchen with the perfect weekend warmer - a sweet and sour chicken and pumpkin tray bake.
Sweet and sour chicken and pumpkin tray bake
Serves: 4
Preparation time: 20 minutes
Cooking time: about 1 hour
Ingredients
2 level tsp five spice powder
2 tbsp olive oil
8 medium wedges of pumpkin, free of seeds (roughly 1kg).
8 chicken thighs, skin on bone in.
1 x 150g bag washed fresh spinach
1 x 400g can butter beans, drained well
Salt
Pepper
Dressing
4 cloves garlic, finely crushed
2 heaped tbsp finely chopped fresh ginger
2 tbsp light brown sugar
2 tbsp runny honey
juice 3 large lemons
2 tbsp any vinegar
1x 6g powdered chicken stock cube
Method
Pre-heat the oven to 220C gas 7
Place the chicken thighs in a bowl and season with salt and pepper
Place the pumpkin into a bowl and add a little salt, pepper, oil add the five spice and mix really well
Pop the pumpkin into the pre-heated oven and roast for 25-30 minutes to get some colour into it
Meanwhile lightly brown the seasoned chicken thighs in a little oil in a frying pan and at the 30 minute mark add the chicken and the butterbeans to the cooking pumpkin
Cook for a further 25 minutes at 200C gas 6
For the dressing - mix all the ingredients together well
After the 25 minute point remove the tray, add the spinach, pour the dressing all over and return to the oven for 15-20 minutes to wilt
Once cooked remove the tray from the oven stir really well and serve
