Chicken and Pumpkin Stew

*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

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I've always wanted to present a dish inside a pumpkin because it looks so festive.

For clarity, I didn't actually cook the stew inside the pumpkin. I cooked it on the stovetop and then ladled it into a roasted pumpkin for presentation's sake.

However, you could surely heat it up inside the pumpkin if need be. That said a regular bowl works just as well for serving this delicious peanut butter-inspired soup. No pumpkin bowl is needed. 🙂

I've added chicken for my meat-loving family but this could easily be made into a meatless meal that would satisfy even the hungriest of bellies. Serve this in a roasted pumpkin for an unforgettable seasonal presentation! 

The day I made this stew I was a bit like a mad scientist in his lab. While I had a general idea of where I wanted to go with this stew I didn't know what I was actually going to do, and add, until I got to tasting and testing.

My inspiration for this recipe comes loosely from an African Chicken Peanut Stew recipe I found on simplyrecipes.com but from there I tweaked and worked it to make it my own.

Where it needed a little bit, I added some apple cider vinegar.

Where it needed a little sweetness, I added apple cider and brown sugar. Where it needed a little smokey heat, I added some smoked paprika and a pinch of cayenne.

Then, because it's pumpkin season I added in some canned pumpkin purée and spooned the completed stew into a roasted pumpkin for a little seasonal presentation flair.

What I love the most about this stew is that even though there is a lot going on as far as flavors and textures, it all works. And the peanut butter is certainly the star of the dish (as it should be)!

Chicken and Pumpkin Stew  {PRINT THIS RECIPE}
Servings:  6-8       Prep and Cook Time: 40 minutes

For the stew:
2 lbs boneless, skinless chicken breasts, cut into bite-size chunks, seasoned with salt and pepper.         2 tablespoons canola oil, divided
1 large, sweet onion, chopped
2 large sweet potatoes, peeled and cut into chunks
1½ teaspoon smoked paprika
4-5 cloves garlic, minced
pinch cayenne
2 teaspoons rubbed sage
2 teaspoons freshly grated ginger
2 tablespoons brown sugar
1½ teaspoons salt
½ teaspoon freshly ground black pepper
1 quart of chicken stock (I used low-sodium)
1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
1 cup peanut butter (I used a natural, chunky style)
¾ cup apple cider
2 tablespoons apple cider vinegar
Chopped fresh cilantro to garnish
Roasted pie pumpkins for serving (optional)

-In a large Dutch oven over medium/high heat and working in two batches, brown the seasoned chicken on all sides in the canola oil. Remove to a bowl and set aside.
-Reduce the heat to medium and saute the onion and sweet potatoes for about 3-4 minutes in the same pot, stirring occasionally.
-Stir in the smoked paprika, salt, pepper, sage, ginger, cayenne, brown sugar, and garlic. Cook over medium heat for 3-4 minutes to release the flavors of the spices.
-Stir in the pumpkin puree, peanut butter, and apple cider.
-Slowly stir in the chicken stock and stir to incorporate.
-Add the cooked chicken back into the pot. Stir and simmer uncovered on medium/low for 15-20 minutes until the chicken is cooked through and all the flavors have blended.
-Right before serving, stir in the apple cider vinegar and top with fresh cilantro.
-To serve, ladle the soup into bowls or into roasted pie pumpkin tureens. Directions follow.

To make the roasted pumpkins:
1 pie pumpkin per person

• -Preheat the oven to 375 degrees Fahrenheit.
• -Cut to cap off the pumpkin. Use a spoon or ice cream scoop to remove the seeds and pulp from the inside of the pumpkin.
• -Place the pumpkin onto a baking sheet and roast in a preheated oven for approximately 25-30 minutes.
• -Remove and cool.
• -Ladle the stew into the roasted pumpkin bowls and serve.
• -To reheat, preheat the oven to 375 and heat the pumpkin tureens filled with stew for approximately 15-20 minutes.
• _______________________________________________________________________________________________________
• Brown the chicken in the oil on all sides. Remove. Stir in the onions and sweet potatoes. Saute to soften. Stir in the spices and seasonings.

Stir in the pumpkin, peanut butter, apple cider, and browned chicken. Carefully add the chicken stock and stir until incorporated and thickened.

Remove the top from each pie pumpkin. Use a large spoon or ice cream scoop to remove the seeds and pulp from each pumpkin. Roast in a 375-degree oven for 25-30 minutes. Ladle the stew into each pumpkin. Garnish with cilantro and serve.