Preheat the oven to 220°C/425°F/Gas Mark 7
Slash the skin of the chicken and place in a bowl with the harissa paste and half a tablespoon of olive oil. Season and toss the chicken to coat well, then set aside for 10 minutes.
Skin and deseed the butternut squash, cut into wedges and place in a bowl with the remaining olive oil, the grated ginger and the cumin seeds. Season, mix thoroughly and then place on a baking tray and cook on the middle shelf of the oven for about 30 minutes or until tender.
After 10 minutes, place the chicken on another baking sheet and cook on the top shelf for 30 minutes. When the squash is tender, remove from the oven and blend in a food processor until smooth. Slice the chicken, serve it with the butternut purée and a sprinkling of parsley.
(Sainsbury’s magazine)
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