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How to Make a Chicken Hot Pot
Method
Preheat oven to 200°C (180°C fan-forced). Heat 1 tablespoon of oil in a large, heavy-based, flame-proof casserole dish over medium heat. Add the chicken portions and brown in batches for 4-5 minutes or until browned. Transfer to a plate. Add the onion, carrot and celery and cook, stirring, over a low heat for 5-6 minutes or until softened. Add the garlic, tomato paste and flour and cook for a further minute. Add chicken stock powder, water and oregano and bring to the boil while stirring. Cook for 1 minute or until thickened. Return chicken to the casserole dish, season with salt and pepper. Cover and place in oven. Cook for 1 hour or until chicken is cooked through. Meanwhile, place the wedges of pumpkin on a baking tray lined with baking paper. Drizzle with the remaining oil and season with salt and pepper. Bake in oven for 30 minutes or until tender and golden. Heat small frying pan to medium-high and add the pepitas. Keep them moving around the pan so they don’t burn and cook for 1-3 minutes until toasted. Transfer to a plate. Serve the chicken hot pot with the wedges of pumpkin, sprinkled with the toasted pepitas. Accompany with steamed Brussels sprouts.
