Anything you cook on the stove can be cooked in a JoijoyBag. 

When you have a Joijoy bag, you can enjoy hands-free, energy-free slow cooking and let the pot sit in the Joijoy Bag all day for maximum flavor development.

Here's a recipe idea:

CHICKEN & BUTTERNUT SQUASH STEW INGREDIENTS

FOR COOKING:

· 8 boneless and skinless chicken thighs

· Pinch of salt (to season the chicken)

· 2 TBSP (30 ml) olive oil

· 2 onions, chopped

· 2 TBSP (30 ml) lemon juice

· 1 Lebanon spice blend sachet

· 1 whole butternut squash, peeled, deseeded and cut into bite sized cubes (600-700 g cubed)

· One 400 g (14 oz) tin of tomatoes

· 80 g fresh ginger, peeled and finely diced

· 2 cups (480 ml) water

· 1-2 TBSP (15-30 ml) honey (adjust to your desired sweetness)

· 1 tsp salt

TO SERVE

· Plain yogurt

· Fresh mint or coriander (cilantro)

· Fresh pomegranate seeds

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1) Season chicken with salt on both sides and cut into bite-sized pieces.

2) Heat a  3 L pot on medium high. Add 1 TBSP olive oil and, working in batches, brown chicken pieces, remove and set aside.

3) Add remaining 1 TBSP of oil and the chopped onion to the pot, and cook for 10 minutes (to become sweet).

4) Add lemon juice and stir to dislodge any brown bits (that’s flavor!)

5) Add the chicken back to the pot, tip in the Lebanon spice blend and mix well to coat.

7) Bring to the boil, then reduce heat to medium-low and simmer, covered, for 10 minutes.

8) Seal your lidded pot in the Joijoy Bag for a minimum of 3 hours (can be left all day) to finish cooking