Warm bowl of ginger chicken meatballs with coconut-lime rice, roasted squash, and crunchy sesame cucumber

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it.

2. 2

   2. Place the butternut squash on the tray. Toss with 1 tablespoon olive oil, smoked paprika, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 to 30 minutes at 220 °C / 425 °F, stirring halfway through, until golden and tender.

3. 3

   3. Meanwhile, make the rice. In a medium saucepan combine the jasmine rice, coconut milk, water, zest of 1 lime, 1/2 teaspoon salt, and bring to a gentle boil. Lower the heat, cover, and cook for 15 minutes. Turn off the heat and let rest, covered, for 10 minutes.

4. 4

   4. In a large bowl mix the ground chicken, breadcrumbs, egg, half of the grated ginger, 2 minced garlic cloves, half of the green onion, 1 tablespoon soy sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Form 16 evenly sized meatballs.

5. 5

   5. Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown the meatballs for 2 to 3 minutes per side, in batches if needed, until nicely colored. Lower the heat, add 2 tablespoons water, and cover for 4 to 5 more minutes until cooked through in the center.

6. 6

   6. In another bowl combine the cucumber with the remaining grated garlic clove, the rest of the ginger, rice vinegar, sesame oil, honey, 1 tablespoon soy sauce, juice of 1 lime, and sesame seeds. Add the remaining green onion and toss well.

7. 7

   7. Fluff the coconut-lime rice with a fork. Taste and adjust with a few drops of juice from the second lime if you want extra brightness.

8. 8

   8. Serve bowls with a base of rice, then add the roasted squash and hot meatballs, and finish with the crunchy sesame cucumber on top or on the side.