I’ve joined a fun new cooking group. It’s called Foodie Extravaganza and every month there is a featured ingredient that we get to play with. The gist is to challenge ourselves to come up with a recipe (sweet or savory) that highlights the featured month’s ingredient in the very best way possible.
This month’s (November) featured ingredient is peanut butter (my favorite) so I decided to make this Peanut Butter, Chicken and Pumpkin Stew.
I’ve always wanted to present a dish inside a pumpkin because it looks so festive. This year, thanks to #FoodieExtravaganza I finally did!
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 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 needed. 🙂
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 and 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 bite, 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)!
PEANUT BUTTER, 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 teaspoons 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)
3/4 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 oven to 375 degrees.
-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 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.
Are you a peanut butter lover like I am? If so, you need to check out all the other fabulous #FoodieExtravaganza recipes (18 actually) that feature delicious peanut butter this month. I can’t wait to see them myself….I have a feeling I’m going to be doing a lot of printing and pinning 🙂
Below are the links and the instructions for you to join in the Foodie Extravaganza fun like I did…and you can too…
Welcome back to our monthly Foodie Extravaganza!
- Peanut Butter and Chicken Pumpkin Stew by Reneé at Kudos Kitchen by Reneé
- Peanut Butter Beef Stew by Joy at The Joyful Foodie
- Peanut Butter Curry Ramen by Marissa at Rae Gun Ramblings
- Peanuty Autumn Roots by Camilla at Culinary Adventures with Camilla
- Sesame Noodles with Spicy Peanut Sauce by Stacy at Food Lust People Love
- Thai Chicken Peanut Noodles by Melanie at Garnish and Glaze
- 3 Ingredient Peanut Butter Cookies by Lindsay at My Creative Days
- Applesauce Peanut Butter Muffins by Kathleen at Fearlessly Creative Mammas
- Buckeye Brownie Bites by Teri at The Freshman Cook
- Dairy Free Chocolate Syrup Swirled Peanut Butter Blondies by Mary Frances at The Sweet {Tooth} Life
- Hong Kong French Toast by Tara at Tara’s Multicultural Table
- Reese’s Krispies Popcorn by Rebekah at Making Miracles
- Peanut Butter & Potato Chip Fudge by Kaylin at Keep it Simple, Sweetie
- Peanut Butter and Jelly Cupcakes by Jacklyn at Mrs. Penguin Bakes
- Peanut Butter Filled Steamed Buns by Wendy at A Day in the Life on the Farm
- Peanut Butter Potato Candy by Cindy at Cindy’s Recipes and Writings
- Pumpkin & Peanut Butter Pop Tarts by Kelly at Passion Kneaded
- Salted Vanilla Bean Peanut Butter Cup Fudge by Laura at Baking in Pyjamas
- Thai Peanut Chicken Skewers by LeeAnn at Pantry Friendly Cooking
Until we eat again,
Oh my – Renee that is gorgeous and sounds so WONDERFUL!! I seriously need to make this recipe – soon… my hubby dislikes soups / stews most of the time but I think he can suffer through just this once. 😀
What a perfect fall meal. Thanks for sharing.
Always impeccable presentation, Renee…and delicious-looking recipe. I might just have to make this this weekend.
I've always wanted to serve something in a pumpkin too, Reneé. How gorgeous it turned out and I love the flavors in your stew.
I love that African Peanut Chicken stew and I love cubes of pumpkin in my soups. This means that I would LOVE this. My mother is visiting me in a couple weeks and I think this will be one of the dishes that I make for us.
I love the idea of serving the stew in the pumpkin, very festive. I'd of never thought to add peanut butter into a dish like before, it looks lovely and wholesome.
Looks delicious; love the presentation! Such a perfect recipe for Autumn.
This sounds so hearty and delicious! I love the presentation in the pumpkin. So pretty!
The presentation of this is way too pretty to eat! It looks amazing! Love it in the pumpkin!
What a lovely presentation, Renee! very different way to use peanut butter!
That's just the most gorgeous presentation I've every seen for pumpkin soup! Love it!
HOly perfect!! Love the use of peanut butter here!
One of my all time favorite soups is African Peanut. You did a splendid and impressive job of enhancing it to make it more your own. Truly I wish that was sitting in a container that I could take to work for lunch.
This pumpkin bowl for serving is GENIUS. This sounds like the perfect soup for fall!
What a beautiful presentation and amazing stew. It looks mouthwatering! ~ Bea @ The Not So Cheesy Kitchen
I've made an African peanut pumpkin stew in the past and it quickly became one of my family's favorites. I love that you served it in little pumpkins!
What an interesting combination. I want to try this! Presentation is so festive!
I am all about peanut butter and pumpkin together. This looks incredible!!!
I bet the peanut butter makes your stew SO rich! What a nice addition! And I love your hand tattoo 🙂 I have a huge whisk with wihpped cream on the end on my forearm. Food tats are the best tats xo
I love how you serve this stew, it's so special! I'm totally intrigued by this recipe, especially since you have added peanut butter. Adding it to my list of things I'd really like to try!
This is seriously spectacular. I cannot get over how pretty this stew is. The presentation is out of this world.
What a beautiful presentation and that stew sounds scrumptious!
Such a terrific presentation for a pumpkin stew! And adding peanut butter was such a fun twist!
What an original recipe and love combination of flavors
I've always loved that presentation and I dream of the day I can put together a wonderful dinner party and do it. Your stew would be a great recipe to serve!