Serves 3-4

• 4 chicken breasts cut into chunks
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 3 garlic cloves, crushed
• 1 tsp grated ginger
• 2 tbsp olive oil
• ————————
• 1 butternut squash, peeled, deseeded and diced into 1 cm cubes
• 2 garlic cloves, crushed
• 2 tbsp tahini
• Juice of 1 lemon
• 1 tbsp chopped parsley

1. Put the chicken and all the marinade ingredients into a bowl and mix until the chicken is well coated. Cover with cling film and chill for 1 hour.
2. Heat oven to 200C. Put a large piece of foil on a baking tray, add the squash cubes and season well. Wrap up the squash in the foil and bake in the oven for 30 – 40 minutes until tender.
3. Put the chicken onto skewers and place on another baking tray. Roast in the oven for 30 minutes.
4. Remove the chicken and the squash from the oven. Put squash cubes, garlic, tahini and lemon juice in a processor and whizz until smooth. Divide between small bowls and sprinkle over the chopped parsley.
5. Serve together and maybe some salad if you wish.

This recipe can also be made with lamb instead of chicken.

Vegetarians can make this with paneer instead of meat.