Spiced chicken stew

Name: Spiced chicken stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 1 tbsp. olive oil; 1 large onion, finely sliced; 400 g butternut squash (peeled weight), cut into 2.5cm pieces; 500 g chicken thigh fillets, cut into bite-sized pieces; 1 tsp. ground ginger; few pinches saffron; 1 cinnamon stick; 1/2 tsp. ground turmeric; 500 mL chicken stock; 200 g cherry tomatoes; 400 g tin chickpeas, drained and rinsed; 50 g blanched almonds, very roughly chopped; 75 g dried apricots, chopped

Spiced with ginger, turmeric and saffron, this wholesome chicken stew makes a lovely midweek meal option.

By The Good Housekeeping Cookery TeamUpdated: 02 January 2024

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Spiced with ginger, turmeric, saffron and cinnamon, our spiced chicken stew is fragrant and incredibly wh0lesome.

It only takes 20 minutes of prep time, and can be on the table in under an hour, making it a great option for a midweek meal.

It's topped up with nutritionally delicious ingredients like butternut squash, cherry tomatoes, chickpeas and dried apricots. Serve with fluffy steamed rice or couscous to absorb the delicious juices.

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Yields:

6 serving(s)

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Cal/Serv:

433

Ingredients

To serve

1 Tbsp.
olive oil
1
large onion, finely sliced
400 g
butternut squash (peeled weight), cut into 2.5cm pieces
500 g
chicken thigh fillets, cut into bite-sized pieces
1 tsp.
ground ginger
few pinches saffron
1
cinnamon stick
1/2 tsp.
ground turmeric
500 ml
chicken stock
200 g
cherry tomatoes
400 g
tin chickpeas, drained and rinsed
50 g
blanched almonds, very roughly chopped
75 g
dried apricots, chopped

Directions

1. Step 1
  Heat the oil in a large pan over medium heat and fry the onion and squash for 5min until beginning to caramelise.
2. Step 2
  Add the chicken pieces and spices to the onion pan and fry for a few minutes. Stir in the stock, cherry tomatoes, chickpeas, almonds, apricots and plenty of seasoning. Bring to the boil, then turn down the heat and simmer (uncovered) for 15-20min until the chicken is cooked through and the squash is tender. Check the seasoning.
3. Step 3
  To serve, spoon the stew into a large serving dish and garnish with the crumbled feta, parsley and pomegranate seeds. Serve with couscous.

Freeze ahead: Make to end of step 2, then leave to cool completely. Empty into a freezer proof container and freeze for up to 2 months. To serve, defrost overnight in the fridge. Reheat gently in a pan, stir gently to bring the sauce back together and complete recipe.