Oh yummy, I was going through all my cookbooks and found this dish from Jamie Olivers Superfood Book. Was easy to make, very filling and very delicious. Fresh flavours and so nutritious. Squash is packed with Vitamin A which helps us see in the dark. Laksa originates from Southeast Asia, it is usually a noodle based soup with coconut.
2 sticks of lemongrass
2 cloves garlic
10cm piece of ginger
2 fresh chillies
3 spring onions
1 bunch of fresh coriander
80ml coconut cream
Splash white wine vinegar
Splash of Fish Sauce
Chicken Stock Cube with 700ml water
150g brown rice or wild rice
1 butternut squash
2 chicken breasts (or thighs)
1 tbsp Sesame oil
1 tbsp unsalted peanuts
- Preheat your oven to 180 deg.
- Bash the lemongrass and remove outer layers, peel the garlic and ginger and chop the spring onions and chillies roughly. Place all in a blender. Add the coriander, (reserving a few leaves for garnish) coconut cream, vinegar and fish sauce, blitz the mixture until smooth. This is your Laksa paste.
- Crumble the chicken stock cube into your oven dish and add 700ml boiling water to dissolve. Add in the rice.
- Cut up the butternut squash into 4 rounds off the bulbous part, removing the seeds.
- Cut the chicken breasts into large bite size pieces. Cover the chicken and butternut squash pieces with the Laksa paste. Place them into the oven dish with the rice & water. Drizzle 1 tbsp sesame oil over the top.
- Bake for 1 hour 30 minutes.
- Before serving, toast the peanuts and chop into small bits, sprinkle on top with the coriander leaves and squeeze the juice from lime over the top. Serve.