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Nutty chicken and squash stew Recipe

Nutty chicken and squash stew
Source: Chatelaine

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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)
PREP TIME
20m
COOK TIME
20m
TOTAL TIME
40m
YIELD
4 servings

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.

Dinner

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A recipe from Chatelaine

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