Chunky chicken, bean and vege pot
Time to make: 7 hrs 20 mins
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
1 onion, sliced
4 cloves garlic, crushed
1 tablespoon oil, plus
6 boneless, skinless chicken thighs
1 red chilli, deseeded and chopped
2 tablespoons mild chilli paste (we used Gourmet Garden)
2 cloves star anise
200g dried cannellini beans, soaked overnight and rinsed
1 cinnamon stick
150g dried apricots, chopped
200g potato, chopped
1 kumara (200g), skin on, chopped
350g butternut squash, skin on
1 cup reduced-salt vegetable stock, plus 1 1/2 cups water
2 tablespoons cornflourcornstarchX (optional), to thicken
freshly chopped parsley
crusty grainy bread
Total fat 11g
Saturated fat 3g
Dietary fibre 15g
1 Preheat slow cooker to low. Cook onion with garlic in the oil in a non-stick pan until softened. Place in cooker. Add chicken to pan with a little spray oil and brown.
2 Add to slow cooker with remaining ingredients, adding the liquid last. Mix well. Cover and cook for 6—7 hours.
3 Season to taste. To thicken the sauce, mix some of the liquid with the cornflour to form a paste. Stir into the dish until thickened.
4 Serve with chopped parsley and crusty bread.
Make it gluten free: Use gluten-free bread and check chilli paste, stock and cornflour are gluten free.