Halloween may be over, but think about all the wasted pumpkins or cheap ones left in the shops. Full of vitamin A to stop the ageing process and good for your skin too.
This is my third and final pumpkin recipe of the season and this stew is perfect for the changing seasons, as Winter gets closer and it’s really easy to make! This makes around 2-3 portions but feel free to increase to make more!
- 2 chicken breasts – chunk size pieces
- 1/2 a medium pumpkin
- 1 pint of chicken stock
- 1 tin of sweetcorn
- 1/2 a jar of jalapeños (couldn’t find fresh ones!)
- 2 garlic cloves chopped
- 1/2 onion chopped
- 1/2 leek sliced
- 3 tbsp plain flour
- 1 tsp chilli powder
- 2 tsp cumin powder
- Olive oil
- Salt & pepper
- A handful of coriander roughly chopped
- This first step is the same as the pumpkin hummus recipe:
Slice the top of the pumpkin and cut pumpkin in half. You can either cut into sections and roast in the oven at 220C for 30 mins with a bit of olive oil or put in a microwave friendly bowl with a little water and steam in a microwave. If you choose the microwave, then cook for 20-30 mins on medium until soft but not mushy.
- Scoop the flesh off the skin in chunks.
- Use a large pot and sprinkle some olive oil and toss in cumin, chilli, salt and pepper to toast a little.
- Throw the chicken in and brown this for some colour for about 5-10 mins.
- Add the onion, garlic and leek and cook for 5-10mins
- Add the chicken stock and feel free to add some more water if you don’t think this is enough.
- Bring this the the boil and let it simmer for about 20 mins. Feel free again to add more water if you need to.
- Add in the flour to thicken the mixture and add in the jalapeños. I like my food spicy, so I added quite a few, but this is up to you! Also add in the sweetcorn.
- Remember to taste and add more salt and pepper if you need to.
And that’s it! Perfect warming stew and great to re-heat too.
You can mix it up a little with some sour cream, chilli flakes and whatever other vegetables you have in the house. Enjoy!