The vegetables in our fridge one night reminded me of the leek and butternut squash soup I made last year – we loved the flavours, but needed a more filling meal so I decided to turn it into a hearty chicken dinner – protein, winter veggies and bright, refreshing flavour.
We loved this for dinner and soaked up the juices with flatbread. I was thrilled to have left overs for lunch too :) The flavours of the cumin and coriander became more intense overnight.
Cook: 6 hours (low) or 3 hours (high)
Yield: 8 servings (prepared in a 6.5 quart slow cooker)
Place all the ingredients in your slow cooker except for the lemon juice and raisins.
Cook on low for 6 hours (or high for 3 hours).
Stir in the lemon juice and raisins and heat for 15-30 minutes.