Pumpkin and Chicken Stew

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Average: 4 (2 votes)
(2 votes)
Pumpkin and Chicken Stew
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Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
500 grams Hokkaido pumpkin (pulp)
1 small Sweet potato
2 Chicken breasts
2 tablespoons vegetable oil
1 generous pinch Anise seed (finely ground)
3 tablespoons 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)

Preparation 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.