Cumin & Lemon Chicken Stew

by chef@home (follow)
Easy (2874)      Dinner (2274)      Lunch (1798)      Family (1525)      Simple (966)      Kids (743)      Chicken (692)      Winter (315)      Pumpkin (119)      Stew (55)     
Using a slow cooker is a real bonus for the home cook coming home to this dish makes any day brighter.

Preparation Time: 30 minutes
Cooking Time: 2 hours 15 minutes
Makes: 4-6 servings

1 lemon, juice and zest
3-4 cloves garlic, crushed
2 tbsp ground cumin
1 kg chicken thighs
600g pumpkin, peeled, seeded and cut into 2-3 cm chunks
1 large leek, sliced
4 courgettes, cut into 1 cm slices
2 stalks celery, sliced
4 portobello mushrooms, sliced
1 tbsp dried oregano
1 tbsp dried rosemary
2 cups chicken stock
1/2 cup white wine
salt and pepper
3 tbsp light brown gravy mix

Preheat oven to 200C.

Mix together lemon juice, zest, garlic and half the cumin and rub into chicken. Leave to stand for 15 minutes.

Place pumpkin in ovenproof pot or slow cooker, followed by leek, courgettes, celery and mushrooms.

Place lemon-infused chicken pieces on top and add herbs, chicken stock and wine. Season and cover.
Bake in the preheated oven for 1.5 hours. Uncover and continue baking for 30 minutes.

In a small bowl place 6 tbsp of liquid from the stew and gravy mix. Add remaining cumin and mix to form a paste. Stir into casserole and finish cooking on cooktop on high heat for 15 minutes.

Serve warm with toasted bread.

#Slow Cook
#Oven Baked
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