North African Chicken Stew
9,8 / 10
ready in 55 min.
This filling stew is rich in lean protein from the chicken while the tomatoes add the antioxidant lycopene.
Easily make this a vegan recipe by leaving out the chicken and adding brown rice as a side.
Author of this recipe:
- 4 Chicken breasts (with skin)
- 4 cloves garlic
- ½ cup fresh cilantro
- ½ teaspoon sweet paprika
- ½ teaspoon Cumin
- ½ teaspoon Turmeric
- olive oil
- 2 tablespoons lemon juice
- 3.333 cups Butternut squash (peeled and deseeded)
- 3.333 cups Cocktail tomatoes (on the vine)
- freshly ground Black pepper
1 Cutting board, 1 Large knife, 1 Citrus juicer, 1 Bowl, 1 Whisk, 1 Teaspoon, 1 Small knife, 1 Peeler, 1 Wooden spoon, 1 Serrated knife, 1 Tablespoon, 1 Knife
Preheat the oven to 175°C.
Peel and roughly chop the garlic. Put into a mortar with the coriander leaves (reserve a few to garnish), paprika, cumin, turmeric, 2 tbsp olive oil and the lemon juice and crush to a fine paste. Add a little salt and pepper and rub the paste into the chicken breasts.
Cut the pumpkin into wedges and put into a baking dish with the washed and drained tomatoes. Sprinkle with olive oil and season with salt and pepper. Place the chicken breasts on top of the vegetables, skin side up, and cook in the preheated oven for about 30 minutes.
Serve scattered with the reserved coriander leaves.