Cumin and lemon chicken hotpot
( SERVES 4 )

When you come home after a demanding day, that distinctive aroma from the slow cooker makes everything seem easier.
Ingredients
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 |
Directions
- 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.
https://www.eatwell.co.nz/recipe/241/Cumin-and-lemon-chicken-hotpot/
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