- Servings : 2
- Prep Time : 0m
- Cook Time : 2m
- Ready In : 0m
In a heavy based saucepan or casserole dish heat the coconut oil / olive oil and add the onion and garlic. Cook the onion and garlic on a gentle heat stirring occasionally for approximately 5 minutes or until it softens.
Add the chicken to the pan and continue to cook for at least 5 minutes (don’t forget to stir).
Once the chicken has browned add the paprika, thyme leaves, bay leaves, pumpkin, celery and cabbage, diced tomatoes, chilli, and stock and stir through until it is mixed together.
Bring to a boil and you will want to let it simmer for at least 20 minutes, adding a little water if need be. The pumpkin will start to break down and help the sauce to thicken.
Have a taste and add salt and pepper to your liking. Remember to try and buy the salt reduced stock as it’s easier to make things salty, but so hard to take it away if you accidentally add to much!
Take out the bay leaves and put them aside (in the compost bin), serve and enjoy!!
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