Thai Red Chicken & Butternut Squash Tray Bake

Ingredients

1kg butternut squash

6 boneless chicken thighs, skin off

2 heaped tbsp red Thai curry paste

1 x 400g tin of coconut milk

1 bunch of spring onions

1 bunch of fresh coriander (30g)

450g Thai jasmine rice

150g sugar snap peas

Serves: 4-6

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1. Preheat the oven to gas 6, 200°C, fan 180°C. Quarter the squash length ways, deseed and cut into chunks, then tip into a large roasting tray, along with the chicken thighs. Season with salt, add the curry paste, then give everything a mix and roast for 45 mins or until golden and cooked through.

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2. Remove the tray from the oven and pour in the coconut milk. Finely chop the spring onions and half the coriander and add to the tray. Give everything a good mix, then roast for a further 15 mins while you cook the rice.

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3. Measure 450g of rice and tip into a pan of boiling water. Cook on a medium heat, with the lid off, for 10 mins, or until all the water has been absorbed and the rice is fluffy. Whatever happens first.

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4) Slice the sugar snap peas in half length ways and add to the tray for the last 2 mins. Scatter the remaining coriander over the tray bake, Serve and enjoy!