It's time to bring the crockpot out....

Crockpot recipe healthy wellbeing Ahuriri PharmacyWith darkness arriving earlier now I've decided it's time to bring the crockpot out of the depths of the cupboard.

There is nothing better than coming home from work to dinner ready and smelling delicious. Here is a great recipe I found online....

Cumin and lemon chicken hot pot

  • Meal Type

  • Total time

     5+ hours
  • Servings

  • Courses


Ready in 7 hours, including slow cooking time, serves 4-6.

  • 1 kg chicken thighs, skinless, boneless and cut into chunks, 3 x 7cm
  • 1 tbsp ground cumin seeds
  • 2 tsp sesame oil
  • 2 tsp lemon pepper
  • 4 cloves garlic, peeled and finely chopped
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 2 cups pumpkin, peeled, seeded and cut into 2-3cm chunks
  • 1 large leek, sliced
  • 1 cup courgettes, cut into 1cm pieces
  • 1 cup button mushrooms
  • 1 cup celery, sliced
  • 1 tbsp fresh thyme
  • 1 cup chicken stock
  • 2 tbsp white wine
  • 3-4 tbsp Bisto light brown gravy mix
  • 1 tbsp cumin seeds

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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