• 10 Ratings

A plethora of spices gives this pumpkin chicken stew its homey flavor.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a small bowl combine salt, crushed red pepper, cardamom, cloves, turmeric, cinnamon, ginger, and black pepper. Sprinkle 1 tablespoon of the spice mixture evenly over chicken; rub in with your fingers.

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  • In a 4-quart Dutch oven heat 2 teaspoons of the oil over medium heat. Add chicken; cook for 6 to 8 minutes or until brown, turning occasionally. Remove chicken. Add the remaining 1 teaspoon oil to Dutch oven. Add onions, garlic, and saffron; cook and stir for 2 minutes. Add pumpkin. Sprinkle with 2 teaspoons of the spice mixture; toss gently to coat. (Reserve remaining spice mixture for another use.)

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  • Return chicken to Dutch oven; add broth. Bring to boiling; reduce heat. Simmer, covered, for 1 hour. Add raisins; simmer, covered, for 10 to 25 minutes more or until chicken is no longer pink (170°F for breasts, 180° for thighs and drumsticks) and pumpkin is tender.

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  • Using a slotted spoon, transfer chicken and pumpkin to a serving platter; drizzle with honey. Spoon desired amount of pan juices over chicken. Sprinkle with parsley.

*Tip:

To seed and peel the pumpkin, remove stem end by carving a circle around stem large enough to spoon out cavity; remove stem. Remove seeds from pumpkin cavity. Using the pumpkin ribs as a guide, slice pumpkin into wedges. Remove skin from each wedge; cut wedges into 1-inch chunks.

Nutrition Facts

332 calories; total fat 8g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 61mg; sodium 369mg; potassium 928mg; carbohydrates 46g; fiber 5g; sugar 12g; protein 23g; vitamin a 52IU; vitamin c 21mg; thiaminmg; riboflavinmg; niacin equivalents 8mg; vitamin b6 1mg; folate 40mcg; vitamin b12mcg; calcium 81mg; iron 3mg.

Reviews

10 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1