by Nandita 11/7/2021

#Stovember with Foodies & Tefal - Pumpkin stew with Chicken

When Foodies Magazine asked me if I wanted to give own twist to one of their recipes, a dream came true! It's Stewember (it sounds better in Dutch) and this means we're rocking stews this month. Join me and the rest of the foodies and make some soul satisfiying stews this month.
This Pumpkin stew with chicken cutlets is hearty and perfect for those cold days.

This Pumpkin stew with chicken cutlets is hearty and perfect for those cold days.

With tender chicken cutlets, warm herbs and a fine Tefal pan in which you can make a lot of stew, I gave my own twist to Foodies Pumkin Stew. This will certainly get you through the coming winter months. And for the novice “stover”, read my stew tip below ;-)
“Nandita's ultimate stew tip? Use hard vegetables such as parsnips, carrots or pumpkin for your stew. These retain a bit of their bite, even after hours of stewing.”

Check out the recipe via Foodies Magazine.

The Spiced Chickpea teamed up with Foodies Magazine for this sponsored article.

#Stovember with Foodies & Tefal - Pumpkin stew with Chicken

  • Prep: 25 min
  • Total: 60 min
  • Meat

Ingredients

NOTE: this recipe makes 4 portions.

- 4 or 5 chicken cutlets (with bone)
- 275 g pumpkin (diced)
- 265 gr chickpeas (drained weight)
- 400 g diced tomatoes (from a can)
- 375 ml stock (chicken or vegetable)
- 2 tbsp olive oil
- 1 onion (finely chopped)
- 2 garlic (finely chopped)
- 2 tbsp Arabiata pesto
- 1 tbsp Pimenton
- 1 tsp chili flakes or chili powder to taste
- 1 tsp honey (optional)
- salt & pepper to taste
 
Marinade for the chicken:
- 3 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp chicken seasoning
- salt & pepper to taste (check that the chicken spices are not too salty)
 
For garnish:
- parsley
- feta
- pine nuts
 
Serve with:
- rice
- orzo pasta
- potatoes

Instructions

1. Brown the chicken in a pan over medium heat until both sides are browned. Then remove the chicken from the pan and set it aside.

2. In the same pan, add 2 tbsp oil. Saute the onion until translucent. After a few minutes, add the pumpkin and mix well.

3. After about 5 minutes, add the canned tomatoes, garlic, Arabiata Pesto and Pimenton, honey and stock to the pumpkin. Stir regularly and bring to the boil. Then add the chicken and cover the pan with a lid. Let the pumpkin and chicken simmer on low heat for 25-35 minutes. Turn regularly in between.

4. Add the chickpeas after 20-30 minutes and check if the pumpkin and chicken are cooked. Season with some extra Arabiata pesto or salt and pepper (optional).

5. Garnish with parsley, feta and pine nuts. This pumpkin stew with chicken is also delicious with rice, bulgur or orzo pasta!

If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!