Pumpkin, Chicken and Kale Stew

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Have you made this?

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.

Rating:

☆☆☆☆☆ 0 votes

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)

How to Make Pumpkin, Chicken and Kale Stew

Step-by-Step

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