Autumnal chicken and pumpkin stew

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash, clean and cut the tomato into large pieces. Peel 1 onion, garlic and ginger and cut into small pieces. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces.

2. 2

   Put 1 onion, tomato, garlic, ginger and chilli in a blender and puree to a paste.

3. 3

   Peel and halve the remaining onion and cut into strips. Peel pumpkin, remove seeds, wash and cut into slices. Wash chicken filet and dab dry.

4. 4

   Heat 2 tablespoons of oil in a frying pan. Season the meat with salt and pepper and fry it in the roaster for 5-6 minutes while turning it. Take the meat out of the roaster and tear it up roughly with 2 forks. Put onion strips into the roaster, if necessary add another 1 tablespoon of oil and fry for 3-4 minutes.

5. 5

   Dust with cumin and cinnamon and sweat for about 1 minute. Add the tomato paste to the onions and sauté for 1-2 minutes. Add the meat, pumpkin, sugar, vinegar and stock to the roaster. Bring to the boil and simmer for about 20 minutes at low heat.

6. 6

   Clean and wash the green beans and blanch them in boiling salted water for about 4 minutes. Drain and let drain. Drain the broad beans in a sieve. Approx. 5 minutes before the end of the cooking time, put both types of beans into the roaster.

7. 7

   Season to taste with salt and pepper.

8. 8

   Add a large blob of crème fraîche to the chicken stew and serve.

Nutrition Facts

KCAL
410 kcal

CARBS
26 g

FATS
8 g

PROTEINS
50 g