purplecat: Mix of courgette, chicken and rosemary (General:Food)
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Crossposted to [community profile] cookbook_challenge.

From The Roasting Tin around the World by Rukmini Iyer

Ingredients:

1 x 400ml tin of coconut milk
1kg free-range chicken thighs and drumsticks
600g butternut squash, thinly sliced
3 shallots, peeled and halved

SPICE PASTE
3 shallots, peeled
5cm ginger, peeled
4 cloves Alaric, peeled
1 red chilli, stem removed
1 tsp ground turmeric
2 tsps ground coriander
2 sticks of lemongrass
3 tbsp tamarind paste
5 macadamia nuts (optional)
2 tsps brown sugar

TO SERVE
Thinly sliced chilli and chopped fresh coriander
Freshly cooked rice


Method:

1. Preheat the over to 180C fan/200C/gas 6.
2. Whizz together spice paste ingredients with enough of the coconut milk to make a smooth paste.
3. Mix the paste with the remaining coconut milk and tip into a roasting tin with the chicken, squash and shallots.
4. Roast for 1 hour.
5. Scatter over chilli and fresh coriander and serve.


Changes, Mistakes and Substitutions
I didn't make many changes here. I left the optional macadamia nuts optional.

Verdict
Another recipe we liked. I think the South-East Asian recipes from this book have, so far, been among the most successful which main, in part, be novelty.

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