Spicy chicken with squash and vegetables

Tender, piquant chicken served with a side dish of lentils and spinach with grilled zucchini.

  • 70 min
Spicy chicken with squash and vegetables


  • 1 kg chicken thighs
  • 1 tbsp Vegeta All-Purpose Seasoning
  • 2 tbsp Podravka Hot Ajvar
  • 800 g cleaned butternut squash
  • 60 g cooked lentils
  • ½ tsp cumin seeds
  • 1 red onion
  • 2 cloves garlic
  • 1 fresh green chilli
  • parsley
  • olive oil
  • ½ tsp turmeric
  • 200 g Swiss chard or spinach


  1. Toast cumin seeds in a non-stick frying pan to release aroma, let cool and grind using a pestle and mortar.
  2. Finely chop the red onion, garlic and chilli pepper. Add turmeric, 3 tablespoons olive oil, Podravka Hot Ajvar, pinch of salt and mix well.
  3. Coat the skinless chicken thighs with the prepared paste. Rub in well and marinate about 20 minutes. During that time, wash, peel and slice the vegetables.
  4. Bake chicken at 220°C about 30 minutes.
  5. Peel squash, cut into cubes, salt, and fry in a pan until softened.
  6. Cook lentils in a little water, and blanch the spinach. Mix together, add salt and dribble in some olive oil.
  7. Serve chicken with the lentil and spinach side dish, and roasted squash.

Chef's tip: The lentil and spinach side dish can also be served with yogurt, and before serving, you can sprinkle some lemon juice on the chicken.