one-pot dinners

Takes 1hr, plus marinating serves 6

Winter warmers the whole family will love

4 part-boned chicken breasts 1tbsp chicken seasoning 1tbsp ground coriander 1tsp ground cumin 1tsp paprika 3tbsp soy sauce Juice of 1 lemon 2 garlic cloves, crushed A few sprigs of fresh thyme 1 red onion, sliced 2tbsp sunflower oil 1tbsp sugar 1 small red pepper, deseeded and sliced 300g butternut squash, cubed 200g easy-cook rice

500ml chicken stock 1 Cut the chicken breasts in half and put them in a shallow, sealable container. Sprinkle on the chicken seasoning, ground coriander, cumin and paprika. Drizzle over the soy sauce and lemon juice. Then, scatter over the garlic, thyme and onion and stir everything together. Cover and chill for a couple of hours or overnight. 2 Heat a flameproof casserole over a medium heat and add the oil and sugar. As soon as the sugar turns

golden, add the marinated chicken. Cover and cook for 5min. Turn the chicken, cover and cook for another 5min, until starting to brown. 3 Add the pepper, butternut squash, rice and chicken stock to the pot. Cover, bring to the boil, and then reduce the heat and simmer gently for 20min, until the squash and rice are tender and the liquid has been absorbed. Turn off the heat and leave to stand for 10min before serving.