Cinnamon Butternut Squash and Chicken Stew

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?

Facebook | Instagram | Twitter | Pinterest

Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Cinnamon Butternut Squash and Chicken Stew! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.

Print Recipe

5 from 1 vote

Cinnamon Butternut Squash and Chicken Stew

A warming cinnamon butternut squash and chicken stew.

Prep Time5 mins

Cook Time40 mins

Total Time45 mins

Servings: 4

Calories: 806kcal

Author: Bintu Hardy | Recipes From A Pantry

Ingredients

• 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
• Salt
• Ground black pepper

Instructions

• 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.

**INSTANT POT RECIPE BINDER**Get your Instant Pot Recipe Binder to keep all your recipes and tips organized in one place.

Notes

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

 

Nutrition

Serving: 4servings | Calories: 806kcal | Carbohydrates: 23g | Protein: 51g | Fat: 56g | Saturated Fat: 14g | Cholesterol: 286mg | Sodium: 365mg | Potassium: 1196mg | Fiber: 3g | Sugar: 7g | Vitamin A: 11110IU | Vitamin C: 29.8mg | Calcium: 97mg | Iron: 3mg