Cinnamon butternut squash and chicken stew.
Do I need to say any more?
When this stew is on, it kind of inspires a follow-your-nose-to-the-smell-and-bury-your-face-in-it moment. Not that I am suggesting I bury my face in a steaming hot pot. Just saying I get that feeling.
Besides I work it like this. I feed mini chefs the chicken. Plus a little bit of squash all mashed up in the stew – the cinnamon sweetness means they like it.
Then I get to indulge in my orange vegetable obsession, with all that ginger, cinnamon and balsamic vinegar goodness.
So back to my first question – do I need to say any more?
Hey guys, offer of 25% off ad spots on my blog here with the code Happy25.
- 2 tbsp olive oil
- 8 chicken thighs with the bone in
- 2 onions finely chopped
- 2 garlic cloves minced
- 1 tsp minced ginger
- 3/4 tsp ground cinnamon
- Pinch of nutmeg optional
- 4 to matoes finely chopped
- 400 g butternut squash peeled deseeded and roughly chopped weight
- 375 ml (1 1/2 cups) chicken stock
- 1-2 tsp balsamic vinegar
- Ground black pepper
- Heat up the oil in a pot and brown the chicken thighs on both sides for about 5 mins.
- Remove the chicken from the pot and set aside.
- Then add the onions to the pot and soften for about 5 mins.
- Then mix in the garlic, ginger, cinnamon, nutmeg and tomatoes and fry for about 5 mins.
- Then return the chicken to the pot and add in the butternut squash, chicken stock, balsamic vinegar and season with salt and pepper.
- Bring to the boil and then reduce to a simmer for 20- 25 mins until the chicken is cooked through.
- Careful not to stir too much so the butternut squash does not break.
- You can mash some butternut squash at the end to make a thicker stew.
Also feel free to add in an extra 125 ml (1/2 cup) of chicken stock if you want more liquid in your stew. Add in some chilli if you want some heat. Also a couple of tbsp of cream can be good