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?
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This was linked up at the four seasons food challenge hosted by Eat Your Veg and Delicieux. Also linked up to the Spice Trail Challenge over at Bangers and Mash.
- 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
- 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
Sounds like a deliciously warming and comforting stew, and pretty too! And with lots of flavour, yuuuum 🙂
Thanks Louisa.
…and thanks for linking up to this month’s Four Seasons Food challenge!
No worries.
You’ve managed to combine three of my favorite ingredients into one stew, Bintu! The chicken with cinnamon and butternut squash sounds so intriguing and warming for these cold Fall days…
Thanks JV. Kinda my favourite flavours too.
Looks like it would be a perfect Crock Pot Stew too!
I think I would like to try it in a crock pot actually.
That looks good!
It really is A.
Love this! I can almost smell it – looks yummy
Thanks Elsa, It is perfect to eat in front of the fire.
That sounds heart warming and comforting.
I like your description Lail.
I never thought at this combination – cinnamon and butternut squash. But seems to be yummy. Need to try it someday.
Comment know how it goes when you do Dan.
Oh wow!! This sounds so delicious and warm. I love the warm and hmey spices of the fall. Of course the chicken in there makes me happy 🙂
Spoken like a true Sierra Leonean. 🙂
Sounds absolutely divineS!
It truly is. Thanks Nicola.
ohhhh – I kind of want to make this now. YUM!
Stopping by from #SITSSHAREFEST!
And pinning this to the SITS board!
Thanks masses Andrea B. Much appreciated.
I love butternut squash with cinnamon, but never thought to team them up with chicken in a stew. Great idea! Will definitely be giving this recipe a go very soon. A perfect entry for December’s Spice Trail. Thanks for sharing 🙂
sounds lovely, just my thing, will be trying this week