Pumpkin Chicken Stew with Peanut Butter and Sweet Potatoes
A hearty pumpkin chicken stew with sweet potatoes, creamy peanut butter, smoked paprika, and sage for an irresistible balance of sweet and savory flavors.
Servings: 6 servings
Calories: 563kcal
Equipment
- baking sheet optional, if roasting pumpkins
- ice cream scoop optional, for seeding the pumpkins
- parchment paper optional, if roasting pumpkins
- microplane optional, for grating the fresh ginger
- ceramic pumpkin bowls optional
Ingredients
For the pumpkin bowls (optional):
- 1 each (per person) small pie pumpkin optional, for serving
For the stew:
- 2 lbs. boneless skinless chicken breasts, cut into bite-sized chunks seasoned with ¾ teaspoons salt and ½ teaspoon black pepper.
- 2 tablespoons canola oil divided (avocado oil also works)
- 1 large (approximately 1 cup) onion chopped
- 2 large (approximately 1½ - 2 cups) sweet potatoes peeled and cut into 1½" chunks
- 1½ teaspoon smoked paprika
- 4-5 cloves garlic, minced or to taste
- ⅛ teaspoon cayenne pepper, or to taste
- 2 teaspoons dry ground sage
- 2 teaspoons freshly grated ginger
- 2 tablespoons brown sugar
- 2 teaspoons salt divided
- 1 teaspoon black pepper divided
- 4 cups (1 quart) chicken stock low-sodium
- 1 can (15 ounces) 100% pure pumpkin purée (not pumpkin pie filling)
- 1 cup natural peanut butter
- ¾ cup apple cider or juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon chopped fresh cilantro optional for garnish
Instructions
To make the individual pumpkin bowls (optional):
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Use a sharp chef's knife to cut off the tops of each small pie pumpkin. Use a large spoon or ice cream scoop to remove the seeds and pulp from the inside of each pumpkin.
- Place the pumpkins on a parchment lined baking sheet and roast in the center of the oven for approximately 25-30 minutes.Once roasted, remove the pumpkins from the oven and set them aside until serving time.
To make the stew:
- Add the oil to a Dutch oven over medium-high heat. Add the cut and seasoned chicken to the Dutch oven and brown the chicken on all sides, turning occasionally.Add the chopped onions and sweet potatoes to the pot and cook, stirring occasionally, for 5-7 minutes.Reduce the heat under the pot to medium-low.
- Add the garlic, sage, ginger, cayenne, smoked paprika, and the remaining salt and pepper into the pot. Slowly add the chicken stock and stir well.
- Add the pumpkin purée, peanut butter, apple cider (or juice), brown sugar, and vinegar into the pot. Cook, stirring occasionally, making sure the peanut butter and pumpkin purée combine well.
- Partially cover the pot and allow the stew to simmer over medium heat (stirring occasionally) until the peanut butter and pumpkin purée have thickened the stew, and the sweet potato chunks are fork-tender (approximately 45 minutes).
How to serve:
- Ladle the stew into each roasted pie pumpkin, or into individual soup bowls.Garnish each with chopped cilantro and serve hot.
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. Label and date the contents.
Thaw in the refrigerator overnight and reheat the stew over medium-low heat in a saucepan until hot.
Nutrition
Serving: 1serving | Calories: 563kcal | Carbohydrates: 24g | Protein: 46g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 101mg | Sodium: 1364mg | Potassium: 1037mg | Fiber: 2g | Sugar: 14g | Vitamin A: 410IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg
