Chicken and Butternut Stew

madnad

The weather has taken a colder turn again this week, and the ground has been covered in frost all day. What better way is there to finish the day than a nice warming stew.

This chicken stew is made extra special by the addition of warming cumin, that adds a mouthwatering fragrance to the dish.

If you want something to soak up all that delicious gravy, you could do a lot worse than some Cornbread Muffins.

Chicken and Butternut Stew

Ingredients

  • 1 tablespoon Olive Oil
  • 1 Whole Chicken (cut into eight pieces)
  • 25g Unsalted Butter
  • 3 Small Red Onion (cut into eight pieces)
  • 2 cloves Garlic (peeled)
  • 1 teaspoon Ground Cumin
  • 1 Butternut Squash (peeled, de-seeded, and cubed)
  • 4 Large Tomato (cut into four)
  • 500ml Chicken Stock
  • 3 Strips Lemon Zest
  • handful Fresh Parsley (chopped)

Directions

1. Heat oil in a large pot, and brown the chicken then set aside.
2. Reduce the heat, and add the butter
3. Fry the onions until soft
4. Stir in the garlic, cumin and squash and cook for 5 minutes
5. Stir in the stock and add in the tomatoes, lemon zest, and seasoning
6. Finally, submerged the chicken, put on the lid and simmer for 1 hour
7. Stir in some chopped parsley and serve

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