Updated: Sep 11, 2020
Make the most of the last of the cold nights with this versatile vegetable! When it’s slow cooked, pumpkin melts down into a gravy like consistency, thickening the sauce and adding delicious flavor.
8 chicken thighs (approx. 800 grams)
1 tablespoon olive oil
1 onion, diced
4 garlic cloves, crushed
400 grams mushrooms, thickly sliced
800 grams pumpkin, peeled and diced
¼ cup chicken stock
1 tablespoon sweet paprika
1 teaspoon dried thyme
125ml thickened cream
Salt and pepper to taste
Heat the olive oil in a non-stick frying pan on medium-high heat. Cook the chicken thighs, turning, until browned on both sides. Transfer the chicken thighs, along with any pan juices, to the slow cooker.
Add the onion, garlic, mushrooms, pumpkin, stock, sweet paprika and thyme to the slow cooker and cook for 4 hours on high.
Stir in the cream to finish and season to taste. Cook on high for a further 15 minutes to heat through.
Nutrition information per serve (serves 4)
Kilojoules – 2147kj
Protein – 45.8 grams
Fat – 27.3 grams
Saturated fat – 11 grams
Carbohydrate – 17.3 grams
Fibre – 5.7 grams
Recipe adapted from Taste
Image courtesy of BBC Good Food