Crispy chicken thighs and a rich vegetable stew make actor Neil Morrissey's recipe a tasty mid-week meal.
2½cm/1in piece fresh ginger
2 garlic cloves, finely chopped
1 tsp ground turmeric
1 tsp smoked paprika
1 tsp ground allspice
4 tbsp olive oil
1 lemon, zest only
3 carrots, roughly chopped
1 red pepper, seeds removed, roughly chopped
1 yellow pepper, seeds removed, roughly chopped
1 green pepper, seeds removed, roughly chopped
2 shallots, roughly chopped
1 small butternut squash, peeled, seeds removed, roughly chopped
1 x 400g/14oz tin chickpeas, drained
2 red chillies, seeds removed
500ml/1pint fresh chicken stock
250ml/9fl oz white wine
Mix the chicken thighs, fresh ginger, garlic, turmeric, smoked paprika, allspice, olive oil and lemon zest together in a bowl until well combined. Set aside to marinate for at least two hours, preferably overnight.
Preheat the oven to 200C/400F/Gas 6.
Place the carrots, peppers, shallots, squash, chickpeas and chilli into a large roasting tray. Pour the chicken stock and white wine over the vegetables.
Heat a frying pan until hot and fry the chicken thighs for 1-2 minutes on each side.
Place the rack of the roasting tray on top of the vegetables and place the chicken on the rack.
Roast in the oven for 40-50 minutes, or until the chicken is cooked through. Turn the chicken halfway through cooking. Remove from the oven and set aside to rest for five minutes before serving.
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