Ingredients for Autumn Chicken Stew
- 1 medium butternut squash, peeled and diced
- 1-2 tablespoons olive oil
- 1 medium onion, chopped
- 1 tablespoon fresh ginger, grated
- ground cinnamon
- 1.5 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 (28 ounce) can crushed tomatoes
- brown sugar
- 1 (15 ounce) can chickpeas, drained and rinsed
- fresh cilantro, for garnish
- cornstarch
- water
- chili powder or harissa (optional, for heat)
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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).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
43g
Fat
13g
Carbs
14g
