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Serves 4
INGREDIENTS:
4 large chicken thighs
1 medium pumpkin, peeled, deseeded, quartered and cut into thin wedges
2 large sweet green peppers, deseeded and thinly sliced
2 carrots, sliced
2 sticks celery, diced
1/2 cup garden peas
2 cups dried red lentils
1 tsp. turmeric
1 tsp. thyme
1 tsp. hot red chili peppers
1 tbsp. parsley
1 tbsp. chives
1 large onion, chopped
2 cups chicken stock
2 cups white wine
1/4 cup all-purpose flour, sifted
1/2 cup cold water
METHOD:
Preheat oven to 400 F (200 C). Combine chicken thighs, pumpkin, green peppers, carrots, celery, garden peas, red lentils and onion. In a separate bowl, combine turmeric, thyme, hot red chilis, parsley, chives, chicken stock, white wine, flour and cold water. Mix well until smooth. Spoon wine mixture over chicken.
Cook for 1 hour until liquid has partially reduced. Then reduce heat to 375 F (190 C). Cook for a further 45 minutes until thickened. Serve hot with rice, salad and rolls for an exciting family weekend feast.
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