Creole spiced squash with molasses chicken, crispy chickpeas and coconut rice

Preparation time
less than 30 mins

Cooking time
no cooking required

Serves
Serves 2

By Shivi Ramoutar

Ingredients

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