Braised chicken with squash and spinach
This is a lovely flavourful all-in-one meal.
skin-on, bone-in chicken thighs
salt, freshly ground pepper, to taste
4 scallions, white and green parts sliced
1 chilli, optional
ginger, peeled, thinly sliced
1 butternut squash, peeled, halved lengthwise, sliced into 1cm cubes
spinach, tough stems removed, leaves torn
sesame seeds, lightly toasted in a non-stick frying pan
Prepare all your ingredients.
Bring a saucepan with salted water to the boil. Add the rice and give it a good stir. Cover and turn the heat to low. Simmer for 15 minutes and remove from the heat. Let it stand, covered, for another 10 minutes and fluff with a fork.
Season the chicken with salt and pepper. Heat the oil in a saucepan over medium-high. Cook the chicken, skin side down for 8 minutes or until the skin is browned and crisp. If your pan is too small, work in batches. Transfer the chicken to a plate, placing the skin side up. Note that the chicken will not be cooked through at this point.
Pour off all but 2 tablespoons of fat. Add the scallions, chillies, and ginger in same pan and cook for 3 minutes, stirring often, until scallions and ginger are golden. Add the food4four broth and bring to a simmer. Return the chicken, skin side up and simmer, partially covered, for 15-20 minutes or until the chicken is cooked through. Transfer the chicken to a plate and cover.
Add the squash and chicken broth to the pan, partially cover the pan (the squash should be submerged in the liquid) and bring to a simmer over medium-high heat. Arrange the spinach on top and cook for 10-12 minutes or until the butternut is tender and the sauce has the consistency of a thin gravy. Remove from the heat and drizzle the vegetables with the vinegar. Taste and season. Add the chicken back to the pan, turning to coat in the sauce. Sprinkle with sesame and serve with the rice.