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500g piece pumpkin, peeled, cut into 3cm cubes
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon Moroccan seasoning
½ cup raisins
500g skinned and boned chicken thighs
210g packet King Gluten Free Vegetable Soup Mix
3 cups hot water
1 teaspoon gluten free chicken stock powder
TOPPING (optional)
1 tablespoon oil
¼ cup whole buckwheat
¼ cup mixed pumpkin and sunflower seeds
2 tablespoons chopped fresh coriander or parsley
Place the King Soup packet contents in the bottom of a slow cooker add onion, garlic, pumpkin, Moroccan seasoning, raisins, and stock powder. Top with the chicken.
Pour over the water. Mix gently to combine. Cover and cook on low for 4 hours. Serve with the topping sprinkled over.
Heat the oil in a small frying pan. Add the buckwheat and pumpkin seeds and cook over medium heat until the buckwheat is lightly golden. Remove from the heat and mix in the coriander.
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