Pumpkin, Chicken and Kale Stew
By
Marion Wilting
@MiaInGermany
5
☆☆☆☆☆ 0 votes0
Ingredients
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10 ozchicken breasts, boneless and skinless
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1 lbpumpkin, raw, cubed
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1/2 lbkale, frozen, chopped
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3 Tbsppeanut butter, natural style
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1/2 cchicken bouillon
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1/4 tspcoriander, ground
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1/4 tspcinnamon
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1/2 tspcumin
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1/4 tsptumeric
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1/4 tspblack pepper, ground
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1/4 tspcardamom
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1/4 tsppaprika, sweet mild
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1 dash(es)allspice
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1 pinchmace
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1 tspsalt (or to taste)
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1 tsptamari or soy sauce (or to taste)
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1 tspbalsamic vinegar
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1 tsphoney
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·water, as needed (about 1 cup)
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1 Tbspcoconut oil (or olive oil)
How to Make Pumpkin, Chicken and Kale Stew
- Cut pumpkin and chicken into 1 inch cubes.
- In a large pan, heat coconut or olive oil, then add pumpkin and stir fry until it starts to brown lightly.
- Add chicken, spices, salt and chicken bouillon, stir well to combine, cover and cook for about 5 minutes. Add more water if necessary.
- Add frozen kale and more water, if needed, cook until kale is completely thawed and heated through.
- Add soy sauce, honey and balsamic vinegar, let simmer for ten more minutes, then add peanut butter and as much more water as necessary.
- Taste test and add more salt, if necessary.