GLUTEN FREE
Moroccan Chicken and Pumpkin Casserole

0:10
To Prep
4:00
To Cook
6
Servings
13
Ingredients

Ingredients

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

Method

  1. 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. 

  2. Pour over the water. Mix gently to combine. Cover and cook on low for 4 hours. Serve with the topping sprinkled over.

 
Topping:
  • 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.