Nutty Chicken And Butternut Squash Stew
99
- Total Time40 min
- Makes4 servings
(Photo: Roberto Caruso)
Creamy butternut squash, chunky tomatoes and pieces of juicy chicken make this dish a comforting (and easy) meal for weeknights.
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.
Get more of our best butternut squash recipes.
Get more of our best stew recipes.
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