Spicy and salty n'duja works well with the sweetness of butternut squash in this recipe along with caramelised and marinated grilled chicken thighs.
- 4-6 (depending on size) skinless and boneless chicken thighs
- 2 tbsp n'duja
- 25g butter
- 1 tbsp olive oil
- 2 cloves garlic, finely sliced
- 3/4 large butternut squash, peeled and chopped into 1.5cm pieces
- Pinch of freshly grated nutmeg
- 3 tbsp bread crumbs
- 2 tsp finely chopped parsley
- 1 tsp finely chopped marjoram
First rub the chicken thighs with 2/3 of the n'duja and leave to marinate.
Melt the butter in the oil in a saucepan. When bubbling add the sliced garlic and cook for a couple of minutes until starting to brown. Then add the butternut, lower the heat and pop the lid on. Cook for 20 minutes or so, stirring occasionally.
Using a fork or potato masher, crush the butternut and season well with salt, pepper and grated nutmeg.
Heat a griddle oak and rub with a little oil. When hot, lay on the chicken thighs and cook for about 3 m-4 minutes until caramelised. Turn over and cook on the otherwise for 3 minutes until cooked.
Meanwhile, add the remaining n'duja to a small frying pan, heat till melting and then add the breadcrumbs. Cook gently until the crumbs have crispened up. Turn the heat off.
Mix the chopped herbs through two tablespoons of extra virgin olive oil and some salt.
Place some of the crushed butternut in the centre of 2 plates. Top with chicken thighs, drizzle around the herb oil and sprinkle the n'duja crumb on top.