Potato and bean stew with chicken drumsticks

Ingredients for 2 servings:

• 5 chicken drumsticks (approx. 600 g)
• 250 g green beans
• 300 g potatoes
• 200 g cream cheese (Brunch Indian Curry)
• 5 slices of cooked ham (approx. 270 g)
• 500 ml vegetable stock
• 15 g starch flour
• Salt and pepper, black, from the mill
• Chicken seasoning
• curry powder
• Cinnamon powder

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 40 minutes

Recipe for a 3.5 l slow cooker, 200 watts

Combine the brunch spread, broth, and starch in a tall mixing bowl, blend thoroughly, then pour into the slow cooker’s ceramic pot and set to HIGH. Peel and finely dice the potatoes and add them to the pot. Trim the beans, cut them into 3-4 cm long pieces, and blanch them in lightly salted, boiling water for 1 minute. Drain, rinse immediately with cold water, drain in a sieve, and then add to the pot with the potatoes. Season with salt and pepper and stir well. Peel the skin from the chicken thighs and set the thighs aside in a bowl. (I put the skin in the freezer with the frozen vegetable scraps for an extra flavor boost with the next vegetable broth.) Lay the ham slices on the countertop and generously sprinkle the tops with the chicken and curry seasoning mix. Sprinkle lightly with pepper and then dust with cinnamon. Place one leg on each slice of ham, roll it up, secure it with a toothpick, and place it in the pot. Cover and cook for 1 hour. After 1 hour, reduce the heat to LOW for another 2 hours. Then remove the legs from the pot and remove the ham. If you like, store the ham in the refrigerator for the next soup or sauce—I chopped it up and returned it to the pot. Transfer the vegetables from the pot to a plate, arrange the legs next to it, garnish, and serve.