Name: Cumin and lemon chicken hot pot
Cook time: 360 min
Total time: 360 min
Yield: 4
Ingredients: 1 kilogram chicken thighs, skinless, boneless and cut into chunks, 3 x 7cm; 1 tablespoon ground cumin seeds; 2 teaspoon sesame oil; 2 teaspoon lemon pepper; 4 clove garlic, peeled and finely chopped; juice of 1 lemon; zest of 1 lemon; 2 cup pumpkin, peeled, seeded and cut into 2-3cm chunks; 1 large leek, sliced; 1 cup courgettes, cut into cm pieces; 1 cup button mushrooms; 1 cup celery, sliced; 1 tablespoon fresh thyme; 1 cup chicken stock; 2 tablespoon white wine; 3.5 tablespoon bisto light brown gravy mix; 1 tablespoon cumin seeds

Cumin and lemon chicken hot pot

When you come home after a demanding day, that distinctive aroma from the slow cooker makes everything seem easier.

Serves 4

Cook

Marinate

15M

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Ingredients

1 kilogram chicken thighs, skinless, boneless and cut into chunks, 3 x 7cm

1 tablespoon ground cumin seeds

2 teaspoon sesame oil

2 teaspoon lemon pepper

4 clove garlic, peeled and finely chopped

juice of 1 lemon

zest of 1 lemon

2 cup pumpkin, peeled, seeded and cut into 2-3cm chunks

1 large leek, sliced

1 cup courgettes, cut into cm pieces

1 cup button mushrooms

1 cup celery, sliced

1 tablespoon fresh thyme

1 cup chicken stock

2 tablespoon white wine

3.5 tablespoon bisto light brown gravy mix

1 tablespoon cumin seeds

Method

1.Mix the first seven ingredients together and marinate for 15 minutes a bowl.

2.Place the vegetables in the order given into the Crock-Pot. Place the chicken and the marinade on top.

3.Add the thyme, stock and white wine.

4.Season, place lid on Crock-Pot and cook on low for 6 hours.

5.After six hours place 1/2 cup liquid from Crock-Pot in a small bowl and mix in Bisto and cumin.

6.Combine this to make a paste, add to casserole, mix thoroughly. Cook on high for 15 minutes. Serve accompanied with hearty hunks of crusty bread.

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Ingredients

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