Slow Cooked Chicken and Butternut Squash Recipe with Neil Rankin
Grilling with Neil Rankin
We’re cooking low-and-slow with renowned chef and pioneer of London’s high-end barbecue scene Neil Rankin. Using our Napoleon PRO Charcoal Kettle Grill (PRO22K-LEG), Neil and Genevieve Taylor use direct and indirect grilling methods to create a succulent omnivore platter – the perfect summer meal.
Slow Cooked Chicken and Butternut Squash Recipe with Neil Rankin
PrintIngredients
Method
Photos
1
whole chicken
Chermoula Sauce:
3 tbsp.
chopped mint
3 tbsp.
chopped coriander
2 tsp.
cumin seeds
2
limes juiced (or 1 lemon)
4 cloves
garlic
3 tbsp.
olive oil
-
salt and pepper to taste
Garnish (for Chicken):
2
lemons
2
oranges
2
limes
1 sm. bunch
mint
1 sm. bunch
coriander
Butternut Squash:
1.3kg (2.8lbs)
butternut squash, cut into 2.5cm (1") rings, skin on, seeds discarded
2 tbsp.
olive oil
1 tbsp.
pomegranate molasses
200g (7oz)
feta, crumbled
Approx. 2 tsp.
Aleppo pepper flakes to taste (or regular chili flakes)
-
salt and pepper to taste
Salsa (for Butternut Squash):
1 lrg.
pomegranate, seeds picked
3
spring onions (scallions), finely chopped
1 tbsp.
pomegranate molasses
sm. bunch
flat-leaf parsley, chopped
few sprigs
mint, leaves picked and chopped
Yoghurt Sauce (for Butternut Squash):
5 tbsp.
Greek yoghurt
1 clove
garlic, crushed
1 - 2
medium-hot red chillies, finely chopped
Chicken:
- Untruss the bird and season well with fine salt and cracked black pepper
- Cook on an indirect grill or in an oven at 120°C for about 35 mins until it's cooked through.
- Remove, joint into six pieces and set the grill to direct cooking.
- When hot grill till coloured and crispy but watch not to overcook the meat.
Chermoula Sauce: Pound all the dry ingredients in a pestle and mortar until smooth then slowly add the lime juice and oil then season to taste.
Garnish: Slice the citrus fruits in half and grill them flesh side down at the same time as the chicken. They should be blackened on one side but not dry.
Place the chicken on the plate. Use some of the citrus and squeeze a little juice. Add the sauce all over then top with fresh herbs and the rest of the grilled fruit.
Butternut Chicken:
Brush the squash slices with a little olive oil and season with salt and pepper.
Arrange them on the barbecue so they are slightly off to the side of the fire. If you are cooking on a griddle, lower the heat a little. Cook for about 30 minutes, turning them over halfway, or until tender when pierced with the tip of a knife.
Brush the pomegranate molasses all over both sides and cook for a few minutes on one side until sticky and caramelised.
Turn the squash over and top 4 slices with the crumbled feta, avoiding the slices with the hole so it doesn’t fall through!
Sprinkle on the Aleppo pepper or chili flakes and leave to cook for another couple of minutes, until the cheese begins to melt. Shut the barbecue lid or loosely cover the griddle with foil to help.
Pomegranate Salsa: While the squash is cooking, make the pomegranate salsa by mixing together the pomegranate seeds, spring onions, pomegranate molasses, parsley and mint. Season with salt and pepper and set aside.
Yoghurt Sauce: Make the yoghurt sauce by mixing the yoghurt, garlic and chilli with a little salt and pepper.
To serve, layer up 2 pieces of squash, starting with a feta-topped piece. Spoon over a little of the pomegranate salsa and the yoghurt sauce and serve with the pitta strips alongside.
Live fire and barbecue expert Genevieve Taylor is the author of nine cookery books. Genevieve is on a mission to prove that great BBQ isn’t just about Man vs. Meat.
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