Turmeric Chicken & Pumpkin Slow-cook.

Turmeric….stains your fingers golden yellow, but is so good for you!

A natural anti-inflammatory & antioxidant, boosts your immune system & supports your liver. Everyone should embrace this spice…& it’s sooo easy to grow up here in the NT!

Here’s a slow cooker recipe for you & your family to try….put leftovers in the freezer!!

Ingredients:

• 1 butternut pumpkin, cubed
• 1 double chicken breast (or turkey), cubed
• 1 tin chickpeas, drained
• 1 tin coconut milk
• 1/2 capsicum, rough diced
• 1 onion, diced
• 3-4cm fresh turmeric root, grated
• 2cm fresh ginger root,grated
• 1tsp ground black pepper
• coconut oil
• salt to taste

Method:

1. Into slow cooker gently saute onion & chicken in coconut oil.
2. Grind together turmeric, ginger, black pepper with a little coconut oil into paste using mortar & pestle. Add this paste into slow cooker.
3. Add 2/3 of pumpkin & coconut milk, plus capsicum & chickpeas to slow cooker.
4. In saucepan boil remainder of cubed pumpkin till tender & easy to blend, use either blender or stick blender along with 1/3 tin coconut milk till pureed.
5. Add pureed pumpkin to slow cook, then leave to cook on ‘auto’ till ready & meat & veggies are tender.
6. Serves 5-6 with wild rice or quinoa.

Enjoy!!!