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Chicken, potato and butternut squash oven-bake
Chicken, potato and butternut squash oven-bake

Before you jump to Chicken, potato and butternut squash oven-bake recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Conserve Money In The Kitchen.

Remember when the only people who cared about the environment were tree huggers as well as hippies? That has totally changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living more eco-friendly we won’t be able to resolve the problems of the environment. This should happen soon and living in methods more friendly to the environment should become a mission for every individual family. The kitchen area is a good starting point saving energy by going a lot more green.

Changing light bulbs is as good a spot to start as any. This will probably go outside of the kitchen, nevertheless that is okay. You really need to replace your incandescent lights along with energy-saver, compact fluorescent light bulbs. They cost a small amount more in the beginning, but they last ten times longer, and use much less electricity. Changing the light bulbs would certainly keep a great deal of bulbs out of the landfills, which is good. You also have to obtain the practice of turning off the lights when there is nobody in a area. In the kitchen is where you’ll usually find members of a family, and often the lights usually are not turned off until the last person goes to bed. This additionally takes place in the rest of the house, but we’re trying to save money in the kitchen. Do an exercise if you like; take a look at how much electricity you can save by turning the lights off whenever you don’t need them.

As you can see, there are many little elements that you can do to save energy, and save money, in the kitchen alone. Green living is something we can all do, without difficulty. It’s concerning being practical, more often than not.

We hope you got insight from reading it, now let’s go back to chicken, potato and butternut squash oven-bake recipe. You can cook chicken, potato and butternut squash oven-bake using 14 ingredients and 10 steps. Here is how you do it.

The ingredients needed to make Chicken, potato and butternut squash oven-bake:
  1. Prepare 2 tbsp rapeseed oil
  2. Prepare 8 chicken thighs with bones and skins left on
  3. Use 3 red onions, sliced
  4. Provide 1 leek, sliced
  5. Take 1 red chili with seeds, chopped
  6. Prepare 4 cloves garlic, chopped
  7. Take 2 tbsp plain flour
  8. Get 700 ml vegetable stock. I use “Marigold” bouillon powder. Sometimes I use 250ml of dry white wine and 500 ml of stock. It’s fine both ways!
  9. You need 1 tsp Cajun seasoning
  10. Take 500 g new potatoes, in bite-sized chunks
  11. You need 4 tbsp crème fraîche or 0-fat Greek yoghourt
  12. You need Handful fresh coriander, chopped
  13. You need Salt
  14. You need Ground black pepper
Instructions to make Chicken, potato and butternut squash oven-bake:
  1. Pre-heat oven to Gas Mark 4 or electric equivalent (probably 180C, for Circotherm ovens 160C).
  2. Heat the oil on the hob in a large roasting tin and, in batches, quickly brown the chicken thighs. Set aside.
  3. Fry the onion rings for 2 minutes, add the leek, chili and garlic and cook for a further 5 minutes, stirring gently to avoid sticking.
  4. Stir in the flour to mix well and fry for a further minute.
  5. Stir in the stock and then the Cajun seasoning. Return the chicken thighs to the tin, stirring well to ensure the thighs are coated by the mixture.
  6. Bring to the boil, stirring whilst doing so, and then transfer the roasting to the pre-heated oven for 30 minutes.
  7. Whilst this is cooking, skin and deseed the butternut squash and cut it into bite-sized chunks.
  8. When the 30 minutes is up, add the potatoes and butternut squash to the roasting tin, cover with foil and return to the oven for a further hour or until the chicken and vegetables are cooked.
  9. Quickly stir in the crème fraîche and then the coriander and season to taste.
  10. Serve immediately, piping hot onto warmed plates.

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