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Cinnamon Butternut Squash and Chicken Stew

A warming cinnamon butternut squash and chicken stew.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
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.

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