The Organic Pantry

The distinctive flavours of sweet potato and pumpkin are retained in the quick family meal.  For best results, serve as soon as the food is cooked.

PREPARATION TIEM: 30MINS.
COOKING TIME:  1 HOUR.

Ingredients for 4 ? 6.

8 chicken portions
15ml sunflower oil
1 Large Onions thinly sliced and peeled.
2 sticks cinnamon
Salt and Pepper.
1 clove Garlic, Crushed.
500g Sweet Potato, peeled and cubed.
500gm Pumpkin, peeled and cubed.
250ml Chicken Stock.
125gm Prunes.

Pat the chicken, quite dry, and then brown in the hot oil.  Add the onion, cinnamon and a little seasoning.  Cook gently until golden.
Add the garlic, sweet potato, pumpkin and a little more of the seasoning, then pour in the stock and bring to the boil.  Cover and simmer on a low heat for 40 min, or until tender.
Add the prunes and allow them to heat through until they are plump and soft.

If there appears to be too much liquid, remove the chicken and vegetables with slotted spoon and keep warm on a suitable platter while you reduce the stock over a brisk heat, uncovered. Check the seasoning and pour the stock over the hot chicken and vegetables.

Variation: Use butter nut squash instead of pumpkin.