• 600 g orange kumara, peeled and cut into chunks
• 2 tbsp olive oil
• 1.5 kg chicken pieces
• 1 leek, sliced
• 2 cloves crushed garlic
• 2 tbsp flour
• 2 c chicken stock
• 2 tbsp fresh thyme or 1 tsp dried thyme

Heat a tablespoon of the oil in a large pan and brown the chicken in batches, and set them aside in the crock pot. With the remaining oil, sauté the leek and garlic in the pan until soft. Stir in the flour and then gradually pour in the stock, stirring until the sauce boils and thickens. Remove from the heat and pour over the chicken.

Add the kumara and thyme to the crock pot, season with salt and pepper and cook for 1 1/2 hours or until tender. Serve with steamed rice.

• 4 tbsp self-raising flour
• 2 tbsp sugar
• 2 tbsp cocoa
• 1 egg, beaten
• 3 tbsp cocoa
• 3 tbsp milk
• ½ tsp vanilla
• 2 tbsp chocolate chips

Combine the flour, sugar and cocoa in a mug. Pour in the egg, oil, milk, vanilla and chocolate chips and stir to combine. Microwave for 3 minutes.