Chicken, Peanut Butter and Pumpkin Stew

Chicken and Pumpkin Stew served in a mini pumpkin with parsley on top.

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Chicken, Peanut Butter and Pumpkin Stew

Prep Time10

Cook Time30

Total Time40

Course: main course - chicken, main course stew

Cuisine: American

Servings: servings

Calories: 678kcal

Author: Renee Goerger

Ingredients

For the pumpkin tureens (optional):

1 each small roasted pie pumpkin (per person) for serving, optional

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 or to taste
2 teaspoons rubbed sage
2 teaspoons freshly grated ginger
2 tablespoons brown sugar
1½ teaspoons salt
½ teaspoon freshly ground black pepper
4 cups (1 quart) chicken stock I used low-sodium
1 can (15 ounces) pure pumpkin puree (not pumpkin pie filling)
1 cup peanut butter I used a natural, chunky style
¾ cup apple cider
2 tablespoons cider vinegar
Chopped fresh cilantro to garnish

Instructions

To make the pumpkin tureens (optional):

-Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius)
-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.

To make the stew:

-Brown the chicken in the oil on all sides. Remove. Stir in the onions and sweet potatoes. Sauté 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.
-Ladle the stew into each roasted pumpkin.
-Garnish with cilantro and serve.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Leftover stew may be frozen (not the pumpkin tureen) in an airtight freezer container for up to 3 months. Thaw in the refrigerator overnight and reheat over low heat in a saucepan on the stovetop until hot.

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