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pumpkin, chicken and kale stew

MiaInGermany avatar
Recipe by
Marion Wilting
@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.

►
yield 3 -4
prep time 10 Min
cook time 35 Min
method Stove Top

Ingredients For pumpkin, chicken and kale stew

  • 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
    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)

How To Make pumpkin, chicken and kale stew

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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