Chicken, Pumpkin and Sweetcorn Stew

Submitted by Brian Holley

"Pumpkins are in season now, here is a different recipe for you lovers of this super squash. The coconut milk and apple juice make a nice change to the flavour. This recipe is originally from the West Indies. Serve with crusty bread for a satisfying comfort dish."

 

• Ready In: 45mins
• Ingredients: 23
• Serves: 4

ingredients

• 1 1⁄2 lbs pumpkin flesh, cubed
• 4 whole skinless chicken legs (thigh and drumsticks )
• 2 ounces butter
• 2 large onions, sliced
• 2 garlic cloves, chopped
• 1 1⁄2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 1 dried red chili
• 1 1⁄2 tablespoons dried herbs
• 14 ounces chopped tomatoes
• 1 tablespoon tomato puree (paste)
• 300 ml apple juice
• 396 g coconut milk
• 600 ml water
• 1 tablespoon Worcestershire sauce
• 1 1⁄2 lbs potatoes, peeled quartered
• 1 1⁄2 lbs sweet potatoes, peeled and diced
• 340 g tinned sweet corn
• 1 large courgette, diced
• 6 dried figs, chopped
• 12 prunes, chopped
• 2 chicken stock cubes
• 4 tablespoons fresh cilantro, chopped

directions

1. In a large pot melt the butter, fry the onions with the garlic for 2 minute Add the spices and fry 2 minutes.
2. Add the apple juice and coconut milk to the spiced onions and stir.
3. Add the tomatoes, water and Worcester sauce, bring to the boil.
4. Add the chicken and cook for 5 minutes.
5. Add the rest of the ingredients, reduce the heat and simmer till the potatoes are done.
6. Serve with crusty buttered bred.

Reviews

[mamaDlicious]

Nice dish to prepare now that the weather is getting colder again, very easy and tasty but added more spices..