About this recipe:An exotic warm stew that is loved by all and is very easy to make. Also delicious as a vegetarian dish without chicken. Serve over couscous.
1 tablespoon olive oil
2 skinless, boneless chicken breast fillets - cut into chunks
1/2 onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 (400g) tin chickpeas, drained and rinsed
1 carrot, peeled and chopped
1 (400g) tin chopped tomatoes
400ml vegetable stock
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground coriander
1 dash cayenne pepper
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:45min › Ready in:1hr
Heat the olive oil in a large frying pan over medium heat, and cook the chicken, onion and garlic about 15 minutes, until browned.
Mix the squash, chickpeas, carrot, tomatoes, stock, sugar and lemon juice into the pan. Season with salt, coriander and cayenne pepper. Bring the mixture to the boil and continue cooking 30 minutes, until vegetables are tender.
Not impressed at first but it grew on me. Think this would be better in the slow cooker so the flavours have more time to mature. I substituted half the sugar for honey, added a little more than a dash of cayenne pepper, a handful of dried (ready to eat) apricots and a pinch of Cinnamon. - 24 Feb 2015