Autumn Chicken Stew

Recipe by Sackville
READY IN: 55mins




  • Peel the pumpkin or squash.
  • Remove the seeds and any fibrous bits and then cut into bite-sized pieces.
  • In a large bowl, heat the oil and fry the onion for 3-4 minutes.
  • Stir in the cinnamon and, if using the ground ginger, stir that in too.
  • If you are using fresh, it will be added later.
  • Cook for a couple more minutes and then add in the chicken.
  • Fry until the chicken is browned slightly on all sides.
  • Add the tomatoes and sugar.
  • Season to taste with salt and pepper if you like, although I don't feel the dish needs any, and then add the chickpeas and pumpkin.
  • Make sure the dish is evenly mixed and then cover and simmer for about 30 minutes or until the pumpkin is tender.
  • If you are using fresh ginger, add it in about half way through this process.
  • Once the pumpkin is cooked, depending on how runny you like your stew, you may want to thicken it up with a bit of cornstarch and water.
  • Just mix the two together and stir in the stew and leave for a couple minutes to thicken.
  • Stir in the chopped coriander just before serving.