One-pot chicken & butternut squash stew
This one-pot chicken and butternut squash stew combines tender chicken, aromatic spices, and hearty vegetables in a rich broth, making it a comforting and easy meal. Perfectly paired with couscous, this dish is both flavorful and simple to prepare.
Cook time 30 min
Prep time 15 min
Ingredients:
2 tbsp olive oil4 chicken breasts
1 onion
3/4 tsp ground cumin
1/2 tbsp ginger
1/4 tbsp paprika
1 tsp coriander leaves
1/8 tbsp cinnamon
1/2 tsp salt
3 cups chicken broth
2 cups squash
1 can canned tomatoes
1.50 cups couscous
This one-pot chicken & butternut squash stew is a delicious and hearty meal perfect for any night of the week. Utilizing simple and flavorful ingredients, it provides a rich and comforting taste while being easy to prepare and clean up.
Instructions:
- Finely chop the onion.
- Peel and cube the butternut squash if not pre-cut.
- Mince or grate the ginger if using fresh.
- Heat 1 tbsp of olive oil in a large pot over medium-high heat.
- Add the chicken breasts and brown them on both sides, about 4-5 minutes per side. Remove the chicken from the pot and set aside.
- In the same pot, add the remaining 1 tbsp of olive oil.
- Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Stir in the ground cumin, ginger, paprika, coriander leaves, cinnamon, and salt. Cook for an additional 1-2 minutes until fragrant.
- Pour in the chicken broth and canned tomatoes (including juices), stirring to combine.
- Add the cubed butternut squash to the pot.
- Return the browned chicken breasts to the pot, submerging them in the liquid.
- Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 25-30 minutes, or until the chicken is cooked through and the butternut squash is tender.
- While the stew is simmering, prepare the couscous according to the package instructions. Typically, you'll bring water (or additional chicken broth) to a boil, add the couscous, cover, and let it sit off the heat for about 5 minutes, then fluff with a fork.
- Once the chicken and butternut squash are cooked, remove the chicken breasts from the pot and shred or cut them into bite-sized pieces, then return them to the stew.
- Taste and adjust seasoning if necessary.
- Serve the stew over a bed of couscous, garnished with additional chopped coriander leaves if desired.
This one-pot chicken and butternut squash stew is not only nutritious but also incredibly flavorful. Perfect for busy weeknights, it offers a wonderful combination of tender chicken, sweet squash, and well-seasoned broth that will make this dish a new family favorite.
One-pot chicken & butternut squash stew FAQ:
The chicken should be simmered in the stew for about 25-30 minutes after browning, until it is cooked through. Ensure the internal temperature reaches 165°F (75°C).
If you want a substitute for couscous, you can use quinoa, rice, or even pasta. Adjust the cooking time according to the alternative used, following package instructions for appropriate water ratios and cooking duration.
Yes, leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing the stew, which can last for about 2-3 months.
If the butternut squash is still hard after 30 minutes, continue simmering for an additional 5-10 minutes or until tender. You can also try cutting it into smaller pieces to speed up the cooking process.
The chicken is done when it is no longer pink inside and the juices run clear, or it reaches an internal temperature of 165°F (75°C). A meat thermometer is the best way to ensure it's fully cooked.
Cooking Tips:
- Cut the butternut squash into uniform pieces to ensure even cooking.
- Feel free to use boneless, skinless chicken thighs for a juicier result.
- Toast the cumin and paprika briefly in the olive oil before adding other ingredients to enhance their flavors.
- If you like a bit of spice, consider adding a pinch of red pepper flakes.
- When cooking the couscous, cover the pot and let it steam for 5 minutes off the heat after adding it to the stew.
Nutrition Facts
6 ServingsCalories 190kcal
Protein 22g
Carbohydrates 20g
Fiber 3.94g
Sugar 4.79g
Fat 7g
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