Remove the skin from thechicken thighs after washing thoroughly under running water
Chop the chicken thighs to make strips of the flesh leaving just enough on the bone
Wash and cut the broccoli, carrots,cauliflower, green beans and chestnut mushrooms bitsinto bite sized pieces
Slice an onion lengthwise into fine strips
Remove the skin from the garlic cloves and chop into tiny bits
In a large saucepan or stockpot heat olive oil on a medium flame, when the oil becomes to heat up add the finely chopped garlic and saute’ until they turn a golden brown then add in the sliced onion
Stirring occasionally allowthe onion to sweat and just when it begins to brown add in the chopped vegetables and saute for half a minute
Then add in the chicken thighs and saute for another minute
Then wash and add the red lentils , add enough water to create a thick gravy – enough to allow the lentils to cook and not soak up all the water. Then add in the Knorr flavour pots and mix well
Then add the washed spinach leaves, cumin powder and cover and cook on a medium flame for 15 minutes
By now the lentils will have cooked and the chicken will almost be done too
Then taste the soupy water and if it is too spicy add just a very tinypinch the Ras El Hanout , I added 1/2 a tsp as the tastereminded me of garam masala. Ras El Hanout is a moroccan mixture of fragrant spices with rose petals and gives the stock pot a gorgeous full bodiedflavour
Cook for a further 10-15 minutes on a gentle low flame
Serve in large bowls with a big portion of the pumpkin batard bread