Home > Recipes > Cumin and lemon chicken hotpot

Cumin and lemon chicken hotpot
( SERVES 4 )

NZ Woman's Weekly

4.0 / 5 FROM 4

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

1 kg	Boneless chicken thigh, skinless, cut into 3 x 7cm chunks
1 Tbsp	Ground cumin
2 tsp	Sesame oil
2 tsp	Lemon pepper
4 cloves	Garlic, peeled and finely chopped
1	Lemon, freshly zested and juiced
2 cups	Pumpkin, peeled, seeded and cut into 2-3 cm chunks
1 large	Leek, sliced
1 cup	Courgette, cut into 1cm pieces
1 cup	Button mushrooms
1 cup	Celery, sliced
1 Tbsp	Fresh thyme
1 cup	Chicken stock
2 Tbsp	White wine
1 Tbsp	Cumin seeds
4 Tbsp	Packet gravy, I used Bisto Light Brown Gravy Mix

Mix the first seven ingredients (chicken thighs, ground cumin seeds, sesame oil, lemon pepper, garlic, juice of 1 lemon, zest of 1 lemon) together and marinate for 15 minutes a bowl.
Place the vegetables in the order given into the slow cooker. Place the chicken and the marinade on top. Add the thyme, stock and white wine.
Season, place lid on the slow cooker and cook on low for 6 hours.
After six hours place ½ cup liquid from the slow cooker in a small bowl and mix in Bisto and cumin.
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.