Autumn Chicken Stew

Autumn Chicken Stew

Please rate this recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 4 People


  • 3 cups Butternut Squash or pumpkin
  • 6 tablespoons Chilli-flavored Olive Oil
  • 1/2 Onion large, chopped
  • 3 teaspoons ginger freshly grated or 1 1/2 teaspoon ground ginger
  • 1/2 teaspoons cinnamon ground
  • 6 boneless skinless chicken breasts chopped into bite-sized pieces
  • 2 cans chopped tomatoes 2 ½ cups
  • 3 -6 teaspoons brown sugar
  • 1 can chickpeas drained and rinsed, 2 ½ cups
  • 4 1/2 tablespoons coriander freshly chopped
  • 1 1/2 teaspoons cornstarch mixed well with (optional)
  • 6 tablespoons water optional


  • Peel the pumpkin or squash. Cut the squash in ½ lengthwise (from top to bottom), remove any seeds then cut into bite-sized pieces.
  • In a large pan, heat the oil and fry the onion for 3-4 minutes.
  • Stir in the cinnamon and, if using the ground ginger, stir that in too, if you are using fresh ginger, it will be added later.
  • Cook for a couple more minutes and then remove onions to a plate, then brown the chicken. Add more oil if needed to help brown the chicken. Chicken needs to be browned on all sides.
  • Add the tomatoes and sugar.
  • Season to taste with salt and pepper if you like, although the dish may not need any, and then add the chickpeas and squash.
  • Evenly mix, then cover and simmer for about 30 minutes or until the pumpkin is tender.
  • If using fresh ginger, add it in about half way through this process.
  • Thicken stew to the desired consistency mixing and adding a bit of cornstarch and water. Cook stew for a couple minutes to thicken.
  • Stir in the chopped coriander just before serving.


Tools Necessary-
  • Soup Pot
  • Sauté Pan
  • Wooden Spoon or
  • Spatula
  • Cutting Board
  • Chef’s Knife
  • Serving dish
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