Why a one pot meal wins EVERY TIME…

Don’t relegate your trusty crock pot to the back of the cupboard. Being able to throw together an epically tasty and satisfying one-pot-meal is a SKILL. One pot meals will save you time in the kitchen; clean-up is a breeze and there are no complicated steps. I particularly like one pot meals at night-time as it gets me out of the kitchen when I am most likely to see myself grazing mindlessly. This simple, yet hearty stew has some seriously beautiful flavours. The addition of peanut butter will add a lovely dimension as well as the subtle spice from the ginger and cumin. It is also very easy to be adapted to a fully vegan or vegetarian dish by adding in a can of red lentils instead of chicken. Serves: 6 416 calories/ 15g F/ 35g CHO/ 37g P Ingredients:

• 1 tsp olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stick, diced
• 1 tbsp Ginger, minced
• 1 jalapeño, seeds and ribs removed, diced
• 4 garlic cloves, minced
• 1/2 tsp Pepper
• 2 tsp Cumin
• 2 tbsp Tomato paste
• 1 can Crushed tomatoes
• 4 cups Chicken stock 3 cups pumpkin, diced
• 1 (can chickpeas, drained
• 1/2 cup creamy natural peanut butter
• 2 large chicken breasts
• 1 tsp Sat (to taste) Peanuts, crushed for garnish and coriander for garnish

Method

1. In a large pot heat olive oil over medium heat. Add onions, carrots and celery and sauté until softened, about 3-4 minutes.
2. Add in ginger, jalapeno and garlic and stir until fragrant about 1 min. Add the pepper, cumin and tomato paste and cook for another 2 minutes, stirring, until paste darkens.
3. Add the crushed tomatoes, stock, pumpkin, chickpeas and peanut butter. Bring to a boil and stir until fully combined. Add whole chicken breasts.Turn the heat down to low and simmer for 15 minutes, until pumpkin is tender.
4. Remove chicken breasts, shred with a folks and then return to the pot for another 10 minutes. Serve warm topped with cilantro and crushed peanuts. Enjoy!