Ingredients

Method

• 4 gem squash
• 8 free-range chicken thighs
• 100 g shallots, peeled and halved
• 2 t sesame seeds
• 1 T paprika
• 4 T canola oil
• basil, for serving
For the glaze:
• 1 cup soya sauce
• 4 T honey
• 30 g garlic
• 30 g ginger
• 1 bird’s-eye chilli

Method

Ingredients

1. Preheat the oven to 200°C. Place gem squash in a saucepan and fill with water. Bring to the boil and cook for 30 minutes, or until soft when pierced with a knife. Halve and remove the seeds.

2. Arrange the chicken thighs, cooked gem squash and shallots in a casserole dish.

3. To make the glaze, place the soya sauce, honey, garlic, ginger and chilli in a saucepan and heat gently. When sauce thickens slightly, remove from the heat. Coat the chicken and vegetables with the glaze.

4. Sprinkle with the sesame seeds and paprika.

5. Pour over the canola oil, cover with foil and bake for 35 minutes. Remove the foil, baste the chicken and vegetables in the pan juices and bake for a further 5–10 minutes, or until golden brown and crisp.

6. Serve scattered with fresh basil.

Find more tray bake recipes here. 

Photograph: Jan Ras
Food assistant: Ellah Maepa