Pumpkin and Chicken Stew
(2 votes)
(2 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 500 grams Hokkaido pumpkin (pulp)
- 1 small Sweet potato
- 2 Chicken breasts
- 2 Tbsps vegetable oil
- 1 generous pinch Anise seed (finely ground)
- 3 Tbsps Pumpkin seed
- 1 onion (chopped very small)
- 1 red chili pepper
- 200 milliliters Vegetable broth
- 200 grams Yogurt (0.1% fat)
- salt
- peppers
- Basmati rice (cooked, for serving)
- parsley (for garnish)
How healthy are the main ingredients?
Hokkaido pumpkinPumpkin seedSweet potatoChicken breastonionsaltPreparation steps
1.
Cut the pumpkin flesh into 2 cm (approximately 3/4-inch) cubes. Peel and dice the sweet potato.
2.
Cut the chicken into small cubes. Heat 1 tablespoon oil in a skillet, add the chicken and saute briefly. Season with a little anise and set aside.
3.
Toast the pumpkin seeds in a dry skillet until fragrant, remove to a plate and set aside.
4.
Heat the remaining oil in a saucepan and sauté the onion briefly. Add the chile and sauté briefly. Add the pumpkin and sweet potato and sauté briefly. Pour in the broth, cover and simmer until tender, about 15 minutes. Add the chicken to the pot after 10 minutes. Remove the chile, stir in the yogurt and season with salt and pepper. Serve in bowls with rice and garnish with parsley and pumpkin seeds.
