Slow Cooked Chicken and Butternut Squash with Neil Rankin

BBQ Chicken Butternut Squash Neil Rankin

Slow Cooked Chicken and Butternut Squash with Neil Rankin

By: Genevieve Taylor

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.

Prep Time
10 Min
Cook Time
45 Min
Yield
4-6
Difficulty
Medium

Slow Cooked Chicken and Butternut Squash with Neil Rankin

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Ingredients

Directions

Photos

Ingredients

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

Directions

Chicken:

  1. Untruss the bird and season well with fine salt and cracked black pepper 
  2. Cook on an indirect grill or in an oven at 120°C for about 35 mins until it's cooked through. 
  3. Remove, joint into six pieces and set the grill to direct cooking.
  4. 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. 
 

 

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GenevieveTaylor
Genevieve Taylor

Live fire and barbecue expert Genevieve Taylor is the author of nine cookery books including The Ultimate Wood-Fired Oven Cookbook and MasterChef: Street Food of the World.

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