Pumpkin, Chicken and Kale Stew

Pumpkin, Chicken And Kale Stew

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Marion Wilting


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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10 Min
35 Min
Stove Top


  • 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
  • 1/2 tsp
  • 1/4 tsp
  • 1/4 tsp
    black pepper, ground
  • 1/4 tsp
  • 1/4 tsp
    paprika, sweet mild
  • 1 dash(es)
  • 1 pinch
  • 1 tsp
    salt (or to taste)
  • 1 tsp
    tamari or soy sauce (or to taste)
  • 1 tsp
    balsamic vinegar
  • 1 tsp
  • ·
    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.

Printable Recipe Card

About Pumpkin, Chicken and Kale Stew

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

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