pumpkin, chicken and kale stew
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I made this up today for dinner, and we liked it very much. You can use any kind of pumpkin, and in place of kale you can use spinach. The amounts of water are a guess, just use as much as necessary to get a smooth stew.
yield
3 -4
prep time
10 Min
cook time
35 Min
method
Stove Top
Ingredients For pumpkin, chicken and kale stew
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10 ozchicken breasts, boneless and skinless
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1 lbpumpkin, raw, cubed
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1/2 lbkale, frozen, chopped
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3 Tbsppeanut butter, natural style
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1/2 cchicken bouillon
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1/4 tspcoriander, ground
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1/4 tspcinnamon
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1/2 tspcumin
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1/4 tsptumeric
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1/4 tspblack pepper, ground
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1/4 tspcardamom
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1/4 tsppaprika, sweet mild
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1 dashallspice
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1 pinchmace
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1 tspsalt (or to taste)
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1 tsptamari or soy sauce (or to taste)
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1 tspbalsamic vinegar
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1 tsphoney
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water, as needed (about 1 cup)
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1 Tbspcoconut oil (or olive oil)
How To Make pumpkin, chicken and kale stew
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1Cut pumpkin and chicken into 1 inch cubes.
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2In a large pan, heat coconut or olive oil, then add pumpkin and stir fry until it starts to brown lightly.
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3Add chicken, spices, salt and chicken bouillon, stir well to combine, cover and cook for about 5 minutes. Add more water if necessary.
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4Add frozen kale and more water, if needed, cook until kale is completely thawed and heated through.
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5Add soy sauce, honey and balsamic vinegar, let simmer for ten more minutes, then add peanut butter and as much more water as necessary.
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6Taste test and add more salt, if necessary.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pumpkin, Chicken and Kale Stew:
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