WEEKDAYS 1e|12c|p

Roasted Squash Laksa Bake Chicken, Lemongrass, Peanuts & Rice

Jamie Oliver
Servings: 2 to 4
1 to 2 hr

This delicious meal is packed with flavor & perfect for a potluck party!

  • Ingredients
  • step-by-step directions
Roasted Squash Laksa Bake Chicken, Lemongrass, Peanuts & Rice
  • 3 sticks lemongrass
  • 3 cloves garlic
  • 4- inch piece of fresh ginger root
  • 2 fresh red chiles
  • 3 scallions
  • 1 big bunch of fresh cilantro (2 ounces)
  • 1/3 cup coconut cream (plus 1 teaspoon)
  • white wine vinegar
  • 1-2 teaspoon fish sauce
  • 1 chicken bouillon cube
  • 3/4 cup mixed brown & wild or brown rice
  • 1 butternut squash (2 1/2 pounds)
  • 2 chicken thighs (bone-in, skin removed)
  • sesame oil
  • 1 tablespoon unsalted peanuts
  • 1 lime
  • kosher salt and freshly ground black pepper (to taste)
  • Preheat oven to 350ºF.
  • Bash the lemongrass and remove the outer layers, peel the garlic and ginger, trim the chiles and scallions. Roughly chop lemongrass, chilies and scallions and place in a blender. Reserving a few nice leaves for garnish, add the bunch of cilantro, along with the coconut cream and a good splash each of vinegar and fish sauce. Pulse until smooth, adding splashes of water until you have a nice spoon-able consistency, to make a laksa paste.
  • In a 12-inch shallow ovenproof casserole pan crumble the bouillon cube and stir in 3 cups of boiling water to dissolve it, then add the rice. Carefully slice two 1 1/2-inch thick rounds off the bulbous seedy end of the squash and spoon out the seeds. Remove and discard the chicken skin. On a plate, massage a third of the laksa paste into the squash and chicken, then place them in among the rice. Drizzle with 1 teaspoon of sesame oil, then bake for 1 hour 30 minutes, until golden.
  • Just before serving, lightly toast the peanuts, then grind using a mortar and pestle. Serve the laksa bake sprinkled with peanuts, reserved cilantro leaves, and lime wedges. Pairs nicely with a fresh salad.
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