Jamie Oliver recipes

Thai red chicken and squash tray

Preheat the oven to gas 6, 200°C, fan 180°C
Carefully quarter a 1kg butternut squash lengthways, deseed and cut into 3cm chunks
Tip into a large roasting tray, along with 6 free-range chicken thighs
Season lightly with sea salt, add 1 heaped tbsp Thai red curry paste. Mix everything together
Roast for 45 mins, or until golden and cooked through
When the time's up, remove the tray from the oven and pour in 400G tin light coconut milk
Trim and finely chop a bunch of spring onions and ½ bunch fresh coriander (30G). Add to the tray
Give everything a good mix, then roast for a further 15 mins while you cook the rice
Fill 1½ builder's mugs with jasmine rice (450G) and tip into a pan, with 3 mugs of boiling water
Cook with the lid off on a medium heat for 10 mins, or until all the water has been absorbed
Meanwhile, halve a whole cucumber lengthways and scoop out and discard the watery seeds
Cut into rough chunks and place in a bowl with a pinch of salt
Finely grate in the zest from 1 lime and squeeze in the juice
Mix with your hands. Finely chop the rest of the remaining coriander leaves and scatter a few over
Slice 150G sugar snap peas in half lengthways and add to the tray for the last 2 mins
Scatter the remaining coriander over the traybake
Slice 1 lime into wedges for squeezing over, then serve with the cucumber salad and fluffy rice