Chicken & Pumpkin Hotpot

This is one of the recipes from my hand written recipe book back in the day. I allergy friendlied it so my boy could enjoy it as well. It has quickly become one of our favourites. A hearty dish perfect for a midweek meal.

Free from Gluten, Nuts, Dairy, Eggs, Soy, Fish and Shellfish

You will need…

2 leeks, sliced

4 cloves garlic, crushed and chopped

8 chicken thigh fillets, sliced

1/3 cup Besan flour

1 cup chicken broth/stock

250ml coconut cream

600g pumpkin, peeled and chopped

olive oil

1 cup frozen (or fresh) beans

What to do...

Preheat oven to 180C

Dust chicken with seasoned Besan flour.

Heat 1 Tablespoon olive oil in a heavy based ovenproof casserole dish. Add garlic and leeks and cook until softened. Remove from pan and set aside.

Add more olive oil. Add chicken in batches, cook for 3-4 minutes or until chicken is browned. Return leeks and garlic to pan. Add pumpkin, beans and stock. Bring to the boil over stove top.

Stir through coconut cream. Cover and place in oven.

Bake for aprox 30 minutes or until cooked.

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