My Braised Chicken with Pumpkin and Sweet Potato

My Braised Chicken with Pumpkin and Sweet Potato

Serves 4

1 tablespoon oil      1.4kg chicken thigh skinned      1 large onion slice thinly     2 cinnamon sticks      1 level teaspoon salt      fresh ground pepper      1 crushed garlic clove     

450g pumpkin cut into small cubes      450g sweet potato cut into small cubes

285ml chicken stock      75g raisins      75g sultanas     

Oven top method

Heat the oil in a flameproof casserole and brown the chicken.

Stir in the onion and cinnamon cook for 10 minutes.

Season with salt and pepper.

Stir in the pumpkin, sweet potatoes and stock. 

Reduce the heat. Cover and simmer for about 45 minutes or until the chicken and veg are tender.

Stir in the raisins and sultanas. Heat through until the fruit are cooked through. About 5 minutes.

Slow cooker method

Heat the oil in a saucepan and brown the chicken.

Remove chicken and stir in the onion and cinnamon cook for 10 minutes.

Season with salt and pepper.

Stir in the pumpkin, sweet potatoes and stock.

Transfer the vegetables to the slow cooker, and place the chicken on the top.

Cover and cook on low for 5 hours.

10 Minutes before the end of cooking add the raisins and sultans.