A beautifully easy slow cooker meal, perfect for those colder months. I found this online and modified it, adding extra broccoli and beans to bulk it up a as serving or depending on your situation….a little rice.
Makes 8 serves
Approx. 800kJ and 20g of protein, 6g carbs (without rice) per serve
1 tsp olive oil (to fry)
1 onion, chopped
2-3 cloves of garlic, chopped
1 tsp chili flakes (to taste)
4 tsp smoked paprika
2 tsp ground cumin
2 tsp ground coriander
2 tsp cinnamon
600g boneless, skinless chicken thighs, cut into bite size pieces
1 green apple, cut into cubes
2 cups of peeled and cubed pumpkin
1 and a half cups of salt-reduced chicken or vegetable stock
Juice of half a lemon (or lime in a pinch)
This can be cooked in a slow cooker or in a large pan on the stove.
- Heat oil and fry onions and garlic over med heat until onion becomes translucent. When this happens add the spices and cook for a minute until the spices brown but don’t burn
- Add chicken and brown
- Add the fried ingredients and rest of the ingredients to a slow cooker and cook on high for two hours on on low for four hours or until soft.
- Remove the lid for 15 minutes if need to reduce the sauce and thicken. Stir in the lemon juice before serving on its own or with a tiny bit of rice.