Ingredients
- 500g skinless chicken thighs (cut into chunks)
- 100g corn flour
- 100ml olive oil
- 2 onions (diced)
- 4 garlic cloves (crushed)
- 2 red chillies (finely diced)
- 200ml white wine
- ½ butternut squash (peeled and chopped into approx. 2.5cm cubes)
- 300ml chicken stock
- Handful fresh thyme
- 4 bay leaves
- 4 tbsp natural yoghurt
- Salt and pepper
- Handful of fresh parsley
Method
- Heat half of the oil in a frying pan. Dust the chicken pieces in corn flour, then fry for 4-5 minutes until the chicken is browned.
- Place the chicken into the slow cooker, or into a casserole dish if using an oven. If you’re using an oven, preheat to 180°C/350°F/gas mark 4.
- Heat the remaining oil in the frying pan and fry the onions, garlic and chilli for approx. 6 minutes. Add the wine and simmer for 5 minutes or until the volume of the liquid is reduced by approx. half.
- Place the onions, garlic and chilli into the slow cooker or into the casserole dish.
- Add the cubed butternut squash, chicken stock, thyme and bay leaves. Stir everything together, pressing down so that everything is covered in the liquid.
- Cook for 8-10 hours on a low heat in the slow cooker or for 50 minutes - 1 hour in an oven.
- About 30 minutes before serving, stir in the yoghurt, salt and pepper. Cook for another 30 minutes and sprinkle with fresh parsley.
- Serve with couscous.