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3
December
Chicken and Butternut Stew
Chicken and Butternut Stew
Print recipe
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 |
