Gluten Free Moroccan Chicken and Pumpkin Casserole


  • 500g piece pumpkin
  • 1 onion
  • 2 cloves garlic
  • 1 tablespoon Moroccan seasoning
  • ½ cup raisins
  • 500g skinned and boned chicken thighs
  • 210g packet King Gluten Free Vegetable Soup Mix
  • 3 cups hot water
  • 1 teaspoon gluten free chicken stock powder
Topping (optional)
  • 1 tablespoon oil
  • ¼ cup whole buckwheat
  • ¼ cup mixed pumpkin and sunflower seeds
  • 2 tablespoons chopped fresh coriander or parsley


  1. Peel and deseed the pumpkin. Cut into 3 centimetre cubes.
  2. Peel the onion and chop finely. Crush, peel and finely chop the garlic. 
  3. Place the King Soup packet contents in the bottom of a slow cooker add onion, garlic, pumpkin, Moroccan seasoning, raisins, and stock powder. Top with the chicken.
  4. Pour over the water. Mix gently to combine.
  5. Cover and cook on low for 4 hours. Serve with the topping sprinkled over.
  • Heat the oil in a small frying pan. Add the buckwheat and pumpkin seeds and cook over medium heat until the buckwheat is lightly golden.
  • Remove from the heat and mix in the coriander.

Serves 4-6.

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Make sure you check out more King soup recipes on their website.

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