Chicken and Pumpkin Stew

Pumpkin works amazingly well in this dish, adding an interesting sweet contrast to the chicken.
Preparation: 15 minutes
Cooking time: 50 minutes.
Serves: 4.
600g chicken, cut into 6cm pieces 1/3 cup plain fl our mixed with ½ tsp salt and ½ tsp ground black pepper3 tbsp olive oil2 medium onions (200g), cut into thick wedges1 rib celery (100g), thickly sliced l large carrot (150g), halved lengthwise and then thickly sliced2 tomatoes (200g), cut into thick wedges700ml water500g pumpkin, skinned and cut into 4cm chunks1 sprig fresh rosemary or thyme1 small zucchini (100g), thickly sliced2 tbsp chopped parsleySalt and pepper to taste
Step 1 Clean chicken and pat each piece dry with paper towels. Dip pieces in the seasoned fl our and shake off excess.
Step 2 Heat oil in a large pan over medium heat and arrange chicken in a single layer, leaving 2cm space around each piece. (If necessary, cook the chicken in two batches to avoid over-crowding the pan.) Cook 4-5 minutes per side, or until golden brown. (Chicken does not have to cook right through.) Remove onto a plate, leaving as much oil as you can in the pan.
Step 3 When all the chicken has been browned, add onion, celery and carrot to the remaining oil in the pan. Cook celery and carrot, turning them occasionally, until vegetables are browned around the edges. Take pan off the heat and transfer vegetables onto a plate.
Step 4 Return chicken to the pan, add the tomatoes and cook 3-4 minutes, until tomatoes soften. Add water, bring to the boil and turn down heat to medium-low. Simmer 15-20 minutes until chicken is tender.
Step 5 Add the pre-cooked vegetables, pumpkin and herb of your choice. Season with salt and pepper and simmer 10 minutes before adding zucchini. Cook a further 6-7 minutes or until all vegetables are tender. Taste and adjust seasonings. Sprinkle chopped parsley just before serving. Serve hot, with rice, potatoes or bread.