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Nutty chicken and squash stew

96

  • Total Time40 mins
  • Makes4 servings
Nutty chicken and squash stew

Photo, Roberto Caruso.

Chatelaine Triple Tested

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.


Nutrition (per serving)

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

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