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PdfHeat the oven to gas mark 4. Cut each chicken breast in half, then season all the chicken. Heat the oil in a medium sized casserole dish. Add the chicken skin side down, and brown well all over. Remove from the pan and set aside
Lower the heat slightly, add the shallots to the pan and cook until golden brown all over. Add the garlic and grated ginger and cook for 30 seconds before adding all the spices and cook for 1 minute more
Throw the butternut squash into the pan and stir to coat in the spices. Arrange the chicken, skin side uppermost, on top of the shallots and squash. Pour over the stock and drizzle in the honey. Bring to a gentle simmer then transfer to the oven and bake for 40 minutes until tender. Scatter with coriander and serve.