less than 30 mins
no cooking required
By Shivi Ramoutar
For the Creole seasoning
- 1 tbsp cumin seeds
- 1 tsp fennel seeds
- ¼ tbsp black peppercorns
- 1½ tbsp sea salt
- 2 tsp oregano
- ½ tbsp cayenne pepper
- ½ tbsp paprika
- 1½ tsp onion granules
- 1½ tsp garlic granules
- ¼ tsp turmeric
For the squash
- ½ large squash, cut in half and seeds removed
- drizzle olive oil
- 1 tsp Creole seasoning, from above
For the chicken
- drizzle olive oil
- 1 tbsp Creole seasoning, from above
- 200g/7oz tomato passata
- 1½ tsp molasses
- 3 skinless chicken thighs fillets
For the coconut rice
- 1 tsp coconut oil
- 1 large garlic clove, smashed
- 1 thyme sprig
- pinch allspice
- 150g/5½oz black venus rice
- 200ml/7fl oz tin coconut milk
- salt and freshly ground black pepper
For the chickpeas
- vegetable oil, for deep-frying
- handful chickpeas from a tin, drained
- sea salt
To serve (optional)
- micro coriander
- red amaranth
- edible flowers
To make the Creole seasoning, toast the cumin seeds, fennel seeds and black peppercorns in a dry frying pan on a low heat, for a couple of minutes, until fragrant.
Transfer to a mortar and pestle and grind to a coarse powder. Add the remaining ingredients and mix with a fork, or small whisk, until well combined.
To make the squash, preheated the oven to 200C/180C Fan/Gas 6, pop the squash on a baking tray lined with baking paper, drizzle over the oil and sprinkle over the seasoning. Bake for 45–50 minutes until the edges have begun to brown a little and the squash is tender. Set aside.
To make the chicken, heat the oil in a saucepan over a low heat and add the seasoning. Stir until fragrant, then add the passata, molasses, and chicken. Cover and simmer until the chicken is cooked through. Shred the chicken with two forks, then return to the pan and continue to simmer until the sauce is thick. Check the seasoning, then set aside.
To make the coconut rice, heat the oil in a saucepan and cook the garlic, thyme, allspice, and rice until fragrant.
Add the coconut milk and 200ml/7fl oz of water and bring to the boil. Stir, season with salt and pepper and cook for 20–30, or until the rice is tender.
To make the chickpeas, heat the oil in a deep-fat fryer to 180C. Deep-fry the chickpeas for a few seconds until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper to absorb any excess oil, and sprinkle with sea salt.
To serve, put the squash on a plate, ladle over the shredded chicken and top with the crispy chickpeas. Garnish with the micro coriander, red amaranth, and edible flowers, if using, and serve with the rice.