Chicken, Butternut Squash and Kale Rice Bake

Instructions

1. 1

   Preheat a conventional oven to 190°C/375°F. While it heats, mince the shallot and garlic. Use peeled, seeded butternut squash and cut it into 1 cm cubes. Remove tough kale stems and thinly slice the leaves. Rinse the uncooked white jasmine rice under cold running water and drain thoroughly.

2. 2

   Use boneless, skinless chicken thighs. Pat dry and season with the smoked paprika, 0.5 tsp salt and 0.25 tsp black pepper.

3. 3

   Heat the olive oil in a deep, 30 cm ovenproof skillet of at least 4 litres over medium-high heat. Add the chicken in a single layer and brown for 4 minutes per side; it will not yet be cooked through. Transfer to a plate.

4. 4

   Reduce the heat to medium. Add the shallot and cook for 2 minutes, stirring. Add the garlic, thyme and rosemary and cook for 1 minute. Stir in the drained rice and squash and cook for 1 minute.

5. 5

   Pour in the broth, coconut milk and lemon juice, then add the remaining 0.5 tsp salt and 0.25 tsp black pepper. Scrape up the browned bits and bring to a full simmer, about 3 minutes. Stir in the kale until submerged. Arrange the chicken over the rice and add any juices from its plate.

6. 6

   Transfer the skillet to the oven and bake uncovered for 30–35 minutes, until the rice and squash are tender and most of the liquid is absorbed. Check with a food thermometer: every thigh must reach 74°C/165°F in its thickest part, and the center of the rice mixture must also reach 74°C/165°F. Continue baking if these checks are not met.

7. 7

   Remove the skillet carefully using oven gloves and rest for 10 minutes. Keep the hot handle covered with an oven glove as a warning. Gently loosen the rice around the chicken and divide the chicken, rice and vegetables among four plates.