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Recipe

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.

  • 6 hrs cooking or more
  • 15 mins marinating
  • Serves 4
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Cumin and lemon chicken hot pot

Ingredients

Cumin and lemon chicken hot pot
  • 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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