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
- 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
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