Chicken, Pumpkin And Sweetcorn Stew

• 1 1/2 lbs pumpkin flesh, cubed
• 4 whole skinless chicken legs (thigh and drumsticks )
• 2 ounces butter
• 2 large onions, sliced
• 2 garlic cloves, chopped
• 1 1/2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 1 dried red chili
• 1 1/2 tablespoons dried herbs
• 14 ounces chopped tomatoes
• 1 tablespoon tomato puree (paste)
• 300 ml apple juice
• 396 g coconut milk
• 600 ml water
• 1 tablespoon Worcestershire sauce
• 1 1/2 lbs potatoes, peeled quartered
• 1 1/2 lbs sweet potatoes, peeled and diced
• 340 g tinned sweet corn
• 1 large courgette, diced
• 6 dried figs, chopped
• 12 prunes, chopped
• 2 chicken stock cubes
• 4 tablespoons fresh cilantro, chopped

1. In a large pot melt the butter, fry the onions with the garlic for 2 minute Add the spices and fry 2 minutes.
2. Add the apple juice and coconut milk to the spiced onions and stir.
3. Add the tomatoes, water and Worcester sauce, bring to the boil.
4. Add the chicken and cook for 5 minutes.
5. Add the rest of the ingredients, reduce the heat and simmer till the potatoes are done.
6. Serve with crusty buttered bred.

pumpkin, chicken, butter, onions, garlic, ground cumin, ground coriander, red chili, herbs, tomatoes, tomato puree, apple juice, coconut milk, water, worcestershire sauce, potatoes, sweet potatoes, courgette, prunes, chicken, fresh cilantro

Taken from www.food.com/recipe/chicken-pumpkin-and-sweetcorn-stew-268100 (may not work)