Ingredients for Autumn Chicken Stew
- Pumpkin
- Olive Oil
- 1 large onion, chopped
- 2 tablespoons grated fresh ginger
- Ground Cinnamon
- Boneless Skinless Chicken Breasts
- Chopped Tomatoes
- Brown Sugar
- 1 (15-ounce) can chickpeas, rinsed and drained
- Fresh Coriander
- Cornstarch
- Water
How to Make Autumn Chicken Stew
- Heat the chili olive oil (or regular olive oil and chili powder/cayenne/harissa) in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and ginger and cook for another minute until fragrant.
- Stir in the chicken and cook until browned on all sides.
- Add the butternut squash, crushed tomatoes, vegetable broth, cumin, turmeric, and coriander. Season with salt and pepper.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the chicken is cooked through and the squash is tender.
- Stir in the chickpeas during the last 5 minutes of cooking.
- Taste and adjust seasoning as needed. Garnish with fresh cilantro before serving (optional).
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
43g
Fat
13g
Carbs
14g
