Cumin and lemon chicken hot pot

NZ Woman's Weekly 15/6/2012

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When you come home after a demanding day, that distinctive aroma from the slow cooker makes everything seem easier.

(You can click on ingredients to see more related recipes)

1 kg	Chicken thigh, skinless,boneless and cut into chunks, 3 x 7 cm
1 tbsp	Cumin seeds, ground
2 tsp	Sesame oil
2 tsp	Lemon pepper
4 cloves	Garlic, peeled and finely chopped
1	Lemon
2 cups	Pumpkin, peeled, seeded and cut into 2-3 cm chunks
1	Leek, large, sliced
1 cup	Courgette, cut into 1 cm pieces
1 cup	Button mushrooms
1 cup	Celery, sliced
1 tbsp	Fresh thyme
1 cup	Chicken stock
2 tbsp	White wine
1 tbsp	Cumin seeds
4 tbsp	Packet gravy, Bisto light brown

Mix the first seven ingredients (chicken thighs, ground cumin seeds, sesame oil, lemon pepper, garlic, juice of 1 lemon, zest of 1 lemon) together and marinate for 15 minutes a bowl.
Place the vegetables in the order given into the Crock-Pot. Place the chicken and the marinade on top.
Add the thyme, stock and white wine.
Season, place lid on Crock-Pot and cook on low for 6 hours.
After six hours place 1/2 cup liquid from Crock-Pot in a small bowl and mix in Bisto and cumin.
Combine this to make a paste, add to casserole, mix thoroughly. Cook on high for 15 minutes. Serve accompanied with hearty hunks of crusty bread.