Chicken, Lemon and Vegetable Stew


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Chicken and lemon have got to be my favourite combo. The addition of the vegetables just makes this heart warming crockpot casserole hum. This is a quickly prepared family meal that can cook while you’re busy with the kids or at work.

Serves 4

Chicken, Lemon & Vegetable Stew
1 pack Krispkut European-style Slow-cooker Vegetables with Pearl Barley
500g boneless, skinless chicken thighs, cut into 2cm pieces (chicken breast may be used, but will not give as moist a result)
1 tbsp tomato paste
1 lemon, juice and 2 thin strips of peel
400ml fresh chicken stock, or 1 stock cube dissolved in 400ml hot water
2 cloves garlic, finely chopped (optional)
2 tbsp corn flour (optional)
2 tbsp vegetable oil

Heat oil in frying pan over a medium heat. Add the chicken and brown on all sides until well coloured. This step may be carried out the night before, simply cook, cool, cover and refrigerate till required.You may omit the browning step, but the result will not be as good.
Open the Krispkut vegetable pack and set aside the fresh herbs for finishing the dish.
Tip the vegetables and the contents of the dried herb sachet into the slow-cooker & place browned chicken (and any accumulated juices) on top. Add the lemon peel and garlic, if using.
It is important to put the vegetables on the bottom to ensure they are covered by the liquid.
Mix together the stock & tomato paste.
Pour the liquid into the slow-cooker. If necessary, top up with water to ensure all vegetables are
just covered.
Put on lid and cook on HIGH for 4-5 hours, or on LOW for 7-9 hours, until chicken and vegetables are cooked.
To thicken the sauce, mix together the corn flour with 4 tbsp lemon juice. Turn slow-cooker onto HIGH, add corn flour mix and cook for a few minutes until the sauce has thickened slightly.
Add remaining lemon juice and season with salt and pepper to taste.
Chop the fresh herbs and mix through.
Serve with fresh crusty bread and a side salad.
Serves 4.

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