The nights are drawing in and getting cooler and cosier. This spicy pumpkin and chicken stew is ideal for warming up the chilly autumnal evenings, best enjoyed in a hearty portion in a large bowl!
Prep time: 15 minutes
Cooking time: 45 minutes
Step 1: Cut the pumpkin into quarters, core out the seeds with a spoon, and peel the skin using a vegetable peeler.
Cut the pumpkin into inch sized cubes and cut the chicken into pieces roughly the same size as the pumpkin.
Step 2: Dice the onion and mince the garlic.
Step 3: Heat oil or butter in a large pot (or cauldron!) and sweat the onion and garlic until soft before turning the heat to medium and adding all of the spices. Cook for approximately 1 minute.
Step 4: Add and seal the chicken.
Step 5: Once the chicken is sealed, add the pumpkin to the pot and stir. Cook for 2-3 minutes.
Step 6: Add the entire tin of tomatoes and use as much chicken stock as needed until all ingredients are covered (you may have chicken stock left over).
Step 7: Bring the pot to a gentle simmer over a low heat and cover with a lid, leaving a small gap for steam to escape. Leave it to hubble and bubble quietly away for 30 minutes.
When cooked the pumpkin should be soft, but not mushy.
Step 8: At this point you can add some knobs of butter to enrich the sauce, or leave it on the lighter side and forego the butter.
Step 9: Once cooked add some roughly chopped coriander and season to taste with salt and pepper.
Enjoy with your carbohydrate of choice; fluffy white rice or rustic chunky bread smeared in oodles of Welsh butter works best!