Serves 2
95 min
Creole Spiced Squash with Molasses Chicken
Recipe GLPR0ff303e5fb32c6
A vibrant Creole-inspired dish featuring roasted squash halves topped with rich, molasses-glazed shredded chicken in a spiced tomato sauce, served alongside creamy coconut rice and crispy fried chickpeas. Finished with edible flowers for an elegant presentation.
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Ingredients
½ large squash, halved and seeded
1 drizzle olive oil (for squash)
1 tsp Creole seasoning (for squash)
1 tsp coconut oil
1 tbsp Creole seasoning (for chicken sauce)
200g tomato passata
1½ tsp molasses
3 skinless chicken thigh fillets
1 large garlic clove, smashed
1 thyme sprig
¼ tsp pinch allspice
150g black venus rice
200ml coconut milk
200ml water
salt and freshly ground black pepper to taste
vegetable oil, for deep-frying
1 handful handful chickpeas from a tin, drained and dried
sea salt for chickpeas
edible flowers for garnish
Directions
Preheat your oven to 400°F (200°C fan, Gas 6). Place the squash halves cut-side up on a parchment-lined baking tray. Drizzle with olive oil and sprinkle the 1 tsp Creole seasoning evenly over both halves. Roast for 45–50 minutes until the edges are golden brown and the flesh is very tender. Set aside.
While the squash roasts, heat the coconut oil in a large saucepan over low heat. Add the 1 tbsp Creole seasoning and stir constantly for 1–2 minutes until very fragrant. Pour in the tomato passata and molasses, stirring to combine.
Place the chicken thigh fillets into the sauce, nestling them so they are partially submerged. Cover the pan and simmer gently for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remove from heat and let cool slightly.
Using two forks, shred the cooked chicken directly in the pan, breaking it into bite-sized pieces. Return the pan to low heat and simmer uncovered for another 5–8 minutes, stirring occasionally, until the sauce thickens and coats the shredded chicken. Taste and adjust seasoning with salt and pepper. Set aside to keep warm.
For the rice, heat 1 tsp coconut oil in a separate saucepan over medium heat. Add the smashed garlic clove, thyme sprig, and allspice, stirring constantly for about 1 minute until fragrant. Add the black venus rice, stirring to coat with oil for another minute.
Add the coconut milk and 200ml (7 fl oz) water to the rice, bringing to a boil. Stir once, then reduce heat to low, cover, and simmer for 20–30 minutes until the rice is tender and the liquid is absorbed. Season with salt and pepper to taste.
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (180°C). Working in small batches, carefully place the drained chickpeas into the hot oil and fry for 20–30 seconds, stirring gently with a slotted spoon until they turn golden and crispy. Use the slotted spoon to transfer them to paper towels to drain. While still warm, sprinkle lightly with sea salt.
To serve, place a roasted squash half on each plate. Spoon the warm molasses chicken and its sauce generously over the squash. Top with a small handful of the crispy chickpeas. Serve with a portion of the coconut rice alongside, and garnish the plate with edible flowers for an elegant finish.
