Simple yet flavour packed pot roast chicken recipe with all the pumpkin and the spices. We love cooking this on a Sunday for a delicious meal to end the weekend and the left overs are great for week day lunches.
Serve with your choice of veggies. We love using finely chopped raw silverbeet or kale which is warmed up when you cover with the spiced coconut pumpkin chicken mixture.
Serves: 6 - 8
Preparation time: 10 minutes
Cooking time: 2 hours
1 chicken (preferably organic or free range and antibiotic and hormone free)
250ml coconut milk
200ml chicken stock (homemade if possible)
2 cups of pumpkin
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 tsp cinnamon
2 red chillis finely chopped
5 curry leaves
1/2 tsp salt
Large bunch of mint / basil or other finely chopped
Place the chicken into a casserole dish (large enough to place the lid over the top) and top the chicken with the spices, chilli and salt and pepper.
Pour the coconut milk and the chicken over the top and rub the spices into the chicken with your hands.
Place on the hob on a medium-low heat with the lid on for approximately 1.5 hours - until the chicken is cooked through.
Remove the skin of the pumpkin and chop into 1.5 cm cubes. After 45 minutes of the chicken cooking time, scatter around the chicken and replace the lid.
Once the chicken is cooked remove the chicken from the casserole dish and leave to cool for 5-10 minutes. Turn the heat off the remaining liquid with pumpkin.
Once chicken is cool enough remove the skin and shred the chicken from the carcass.
Place the shredded chicken back into the remaining liquid.
Reheat the mixture if necessary whilst shredding silverbeet, spinach or kale and chopping the herbs.
Place the vegetables in a bowl and top with the chicken mixture and herbs.
Enjoy your creation in a relaxed state