Jamie’s Roasted Squash Laksa Bake, Chicken, Lemongrass, Peanuts & Rice

Serves 2

Squash is packed with vitamin A, which ─ and here’s a brilliant fact ─ helps us see in the dark! We also use vitamin A to metabolize iron properly from the food that we eat

Ingredients

  • 3 sticks of lemongrass
  • 3 cloves of garlic
  • 10cm piece of ginger
  • 2 fresh red chillies
  • 3 spring onions
  • 1 big bunch of fresh coriander (60g)
  • 80ml coconut cream
  • white wine vinegar
  • fish sauce
  • 1 really good chicken stock cube
  • 150g mixed brown and wild or brown rice
  • 1 butternut squash (1.2kg)
  • 2 free-range chicken thighs, bone in
  • sesame oil
  • 1 tablespoon unsalted peanuts
  • 1 lime

Instructions

  1. Preheat the oven to 180°C/350°F/gas 4. Bash the lemongrass and remove the outer layers, peel the garlic and ginger, trim the chillies and spring onions. Roughly chop it all and place in a blender. Reserving a few nice leaves for garnish, add the bunch of coriander, along with the coconut cream and a good splash each of vinegar and fish sauce. Blitz until smooth, adding splashes of water until you have a nice spoonable consistency, to make a laksa paste.
  2. Crumble the stock cube into a 30cm shallow ovenproof casserole pan and stir in 700ml of boiling water to dissolve it, then add the rice. Carefully slice two 4cm-thick rounds off the bulbous seedy end of the squash and spoon out the seeds (roast them up with a little oil and sea salt to enjoy as a snack, if you like). Remove and discard the chicken skin. On a plate, massage one third of the laksa paste (simply bag up the rest and freeze so you can enjoy big flavour ─ quickly ─ on other days) into the squash and chicken, then place them in among the rice. Drizzle with 1 teaspoon of sesame oil, then bake for 1 hour 30 minutes until golden.
  3. Just before serving, lightly toast the peanuts, then bash up in a pestle and mortar. Serve the laksa bake sprinkled with peanuts and the reserved coriander leaves, with lime wedges for squeezing over. Nice with a fresh side salad.

1 hour 40 minutes, Calories 597kcal, Protein 25.8g, Fibre 6.5g, Fat 17.9g, Carbs 89.1g, Sat Fat 6g, Sugar 16.6g

Recipe and nutritional information taken from Jamie’s Everyday Super Food. Jamie: Everyday Super Food by Jamie Oliver is published by Penguin Random House.  Photo: © Jamie Oliver Enterprises Limited (2015 Everyday Super Food).  Photographer: Jamie Oliver