When it's cold outside, I've got
........... the sunshine colours of squash, red pepper and sweetcorn, with the warmth of some La Rossa spice blend from Mr Wolf's Spices
1 tblsp rapeseed oil
2 tsp La Rossa spice blend
4 chicken thighs
320g squash or sweet potato
1 red pepper
150g sweetcorn, fresh, tinned or frozen
Mix the oil and spice together and massage into the chicken thighs.
Peel and de-seed the squash and cut into hearty chunks. Cut the pepper into similar sized pieces.
Throw the chunks and the sweetcorn decorously into a 10" prospector pan and sit the chicken thighs on top.
Place in a pre-heated oven at 180ºC for 25 minutes.
Serve with green salad on the side and bread for mopping up the juices.
Netherton Foundry Shropshire 2019 ©
