Nutty chicken and squash stew

53

TOTAL TIME

40 min

Serves

4

Nutty chicken and squash stew

Photo, Roberto Caruso.


Ingredients

  • 3 tbsp olive oil , divided
  • 8 skinless, boneless chicken thighs , cut into bite-sized cubes
  • 1 medium onion , diced
  • 1 tbsp fresh grated ginger
  • 2 garlic cloves , minced
  • 796-mL can diced tomatoes
  • 400-g pkg cubed butternut squash , cut into bite-sized pieces
  • 1/2 tsp salt
  • fresh pepper , to season
  • 1 diced large zucchini
  • 1/4 cup smooth natural peanut butter
  • 1/4 cup water
  • 1 green onion , thinly sliced (optional)
  • 1/4 cup chopped peanuts , (optional)

Instructions

  • HEAT 2 tbsp olive oil in a pot over medium-high. Add chicken pieces. Brown on both sides, about 5 min. Transfer to a plate. Discard any liquid. Reduce heat to medium, then add remaining 1 tbsp olive oil to same pot. Stir in onion. Cook, adding a splash of water if needed, until onion is soft, 5 min. Stir in ginger and garlic. Cook 1 min.
  • RETURN chicken to pot along with diced tomatoes, butternut squash and salt. Season with fresh pepper. Boil, then reduce heat to medium-low. Simmer, covered, for 8 min. Stir in zucchini. Continue cooking, covered, until vegetables are tender, about 5 more min.
  • WHISK smooth natural peanut butter and water in a small bowl. Add to stew and stir until warmed through, 2 min. Garnish with green onion and peanuts if desired.

 

How to dice an onion

Nutrition (per serving)

  • Calories
  • 558,
  • Protein
  • 48 g,
  • Carbohydrates
  • 29 g,
  • Fat
  • 29 g,
  • Fibre
  • 6 g,
  • Sodium
  • 738 mg.
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