Lemon grass chicken skewers with squash salad

Serves 4

  • 3 skinless chicken breast, cubed
  • 205 cm (1in) piece fresh ginger, peeled and chopped
  • 1 red chilli, deseeded and chopped
  • 5 sticks lemongrass, finely chopped
  • 2 1/2 tbsp sunflower oil
  • zest and juice of 1 lime
  • 1 butternut squash, about 1 kg (2 lb 4 oz), peeled, deseeded  and cubed
  • 2 tsp Chinese five spice powder
  • 50 g wild rocket
  • salt and pepper
  • 4 metal skewers oiled
  • extra lime to serve

Heat the oven 200 C, 180 C fan, 400 F, gas 6.

  1. Put the ginger, chilli, chopped lemongrass, 1 tbsp of the oil, salt, pepper and lime zest and juice into a food processor and blend until smooth.
  2. Thread the pieces of chicken breast on to each skewers and place then in a dish. Spoon the paste over . Cover and marinate for at least 2 hours.
  3. Put the squash in a roasting tray and sprinkle 5 spice powder and drizzle with olive oil and toss together. Cook in the oven for about 20 minutes, turning halfway trough.
  4. Place the chicken on a lightly oiled baking sheet and bake 20 to 25 minutes, also turning halfway through.
  5. When the squash is cooked, toss with the rocket and serve with the chicken skewers, plus lime wedges for squeezing.

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