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Chicken Fillet and Butternut Tray Bake. Photo: Toby Murphy<\/p><\/div>\n
Hassel ‘Hoff’:-D Hasselback Chicken Fillet and Butternut Tray Bake<\/h3>\n
Makes 4 servings<\/p>\n
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- About 2 pounds pre-cut butternut wedges or chunks<\/li>\n
- 2 tablespoons olive oil<\/li>\n
- 2 tablespoons raw honey<\/li>\n
- Oryx desert salt, ground black\npepper and paprika<\/li>\n
- 4 large chicken fillets, about 8 ounces each<\/li>\n
- 1 medium red bell pepper, deseeded and cut into strips<\/li>\n
- Fresh thyme for garnishing<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
Sauce<\/p>\n
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- 1 medium red onion, diced<\/li>\n
- 1 teaspoon Oryx desert salt<\/li>\n
- \u00bd teaspoon ground black pepper<\/li>\n
- 2 heaping tablespoons tomato paste<\/li>\n
- \u00bd1 teaspoon paprika<\/li>\n
- 2 tablespoons raw honey<\/li>\n
- \u00bd1 heaping tablespoon onion flakes<\/li>\n
- 1 teaspoon onion powder<\/li>\n
- 1 tablespoon dried thyme<\/li>\n
- 2 tablespoons water\/li><\/li>\n<\/ul>\n
Preheat the oven to 375 degrees F. and spray a baking tray with non-stick\ncooking spray.<\/p>\n
Cut a corner off the packet of butternut and microwave on high for 12 minutes.<\/p>\n
Combine all the sauce ingredients.<\/p>\n
Place the butternut in a large mixing bowl. Drizzle with the olive oil and honey, and season with salt, black pepper and paprika. Toss to coat and place on the greased baking tray.<\/p>\n
Cut slits into the chicken fillets, about 1 cm apart and three-quarters of the way through. Tuck the red bell pepper strips into the slits and place the fillets on the baking tray on top of the butternut.<\/p>\n
Scoop the sauce into the slits in the chicken with the bell pepper strips.<\/p>\n
Bake for 20\u201325 minutes until the chicken is cooked through and the butternut is soft.<\/p>\n
Garnish with fresh thyme before serving.<\/p>\n
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