This is a warming spicy dish. Great for when it's cold out.
Ingredients (serves 2)
4 chicken thighs or drumsticks
1 butternut squash
1 pack of baby spinach
3 cloves of garlic
1 tablespoon turmeric
1 tablespoon cumin
1 tablespoon ground coriander
1/2 teaspoon chilli powder (depending on how hot you like it)
1 teaspoon fennel seeds
Sea salt and pepper (to taste)
Small bunch of coriander
1 cup of tomato pasta
1 pint of stock
1 tablespoon of coconut oil
Roast the whole squash in the oven for 30 minutes. Once cooked and cooled, remove skin and dice into rough cubes - set aside.
Slice the onions and cook gently in 1 tbsp. melted coconut oil.
Add the chicken and brown slightly.
Remove the chicken and add all the spices to the onions in the pan.
Lightly fry and then add the garlic and a little salt and pepper.
Add the tomato passata and cook gently for another few minutes.
Add the chicken back to the pan along with the stock.
Add the chopped butternut squash and simmer for around 35 minutes.
Add the spinach and once wilted add half the juice of the lime.
Ensure the chicken is cooked and remove the skin and flesh from the bones and add the pieces back to the pan.
To serve, add some chopped coriander, a dollop of coconut yoghurt and some lime wedges.
Serve with brown rice or cauliflower rice.