Autumn Chicken Stew
- 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.
- Soup Pot
- Sauté Pan
- Wooden Spoon or
- Cutting Board
- Chef’s Knife
- Serving dish