Pumpkin, Chicken And Kale Stew Recipe

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Pumpkin, Chicken and Kale Stew

Marion Wilting

By
@MiaInGermany

I made this up today for dinner, and we liked it very much. You can use any kind of pumpkin, and in place of kale you can use spinach. The amounts of water are a guess, just use as much as necessary to get a smooth stew.


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Rating:

Serves:

3-4

Prep:

10 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

10 oz
chicken breasts, boneless and skinless
1 lb
pumpkin, raw, cubed
1/2 lb
kale, frozen, chopped
3 Tbsp
peanut butter, natural style
1/2 c
chicken bouillon
1/4 tsp
coriander, ground
1/4 tsp
cinnamon
1/2 tsp
cumin
1/4 tsp
tumeric
1/4 tsp
black pepper, ground
1/4 tsp
cardamom
1/4 tsp
paprika, sweet mild
1 dash(es)
allspice
1 pinch
mace
1 tsp
salt (or to taste)
1 tsp
tamari or soy sauce (or to taste)
1 tsp
balsamic vinegar
1 tsp
honey
water, as needed (about 1 cup)
1 Tbsp
coconut oil (or olive oil)

Directions Step-By-Step

1
Cut pumpkin and chicken into 1 inch cubes.
2
In a large pan, heat coconut or olive oil, then add pumpkin and stir fry until it starts to brown lightly.
3
Add chicken, spices, salt and chicken bouillon, stir well to combine, cover and cook for about 5 minutes. Add more water if necessary.
4
Add frozen kale and more water, if needed, cook until kale is completely thawed and heated through.
5
Add soy sauce, honey and balsamic vinegar, let simmer for ten more minutes, then add peanut butter and as much more water as necessary.
6
Taste test and add more salt, if necessary.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: African
Dietary Needs: Dairy Free