Chicken and Pumpkin Stew
Ingredients
- Ingredients
- 3 Chicken breasts
- 1 organic Lime (juice and zested)
- 1 sm can Saffron
- 1 red chili pepper
- 1 garlic clove
- 6 Tbsps olive oil
- 600 grams Pumpkin
- 3 carrots
- 3 stalks Leeks
- 3 potatoes
- 1 l Chicken broth (homemade or instant)
- 1 tsp freshly grated ginger
- salt
- freshly ground peppers
- ¼ tsp ground Cumin
- ¼ tsp ground cinnamon
- 100 grams semi-whipped Whipped cream
- 2 Tbsps chopped cilantro
Preparation steps
Cut the meat crosswise into narrow strips.
Dissolve the saffron in 1 tablespoon of hot water.
Rinse the chili pepper, slit lengthwise and dice finely.
Combine the lime zest and juice with the saffron, chili cubes and crushed garlic in a bowl and mix with the oil. Stir in the meat and marinate for 30 minutes.
Chop the pumpkin flesh into cubes of about 2 cm (approximately 1 inch). Peel and rinse the carrots and potatoes and also cut into cubes. Rinse and trim the leeks and chop the white sections. Cut the light green sections diagonally into rings.
Add the vegetables (except the leeks) to a pot along with the broth and bring to a boil. Add the ginger, cover, and simmer for about 20 minutes. After 10 minutes, add the leeks. Season with salt, pepper, cumin and cinnamon.
Add the marinated chicken to the pot and simmer for another 5 minutes.
Stir in the semi-whipped cream, season to taste and serve showered with cilantro.
