Chicken and Butternut Stew

The weather has taken a colder turn again this week, and the ground has been covered in frost all day. What better way is there to finish the day than a nice warming stew.

This chicken stew is made extra special by the addition of warming cumin, that adds a mouthwatering fragrance to the dish.

If you want something to soak up all that delicious gravy, you could do a lot worse than some Cornbread Muffins.


Ingredients:

• 1 tbsp olive oil
• 1 fresh chicken, cut into 8 pieces
• 25g butter
• 3 small red onions, cut into 8
• 2 cloves garlic, peeled and sliced
• 1 tsp ground cumin
• 1 butternut squash peeled, deseeded, and chopped into 1" cubes
• 4 large tomatoes, cut into 8
• 500ml stock
• 3 strips of lemon zest
• handful of chopped parsley

Method:

1. Heat oil in a large pot
2. Brown all sides of the chicken pieces, then set aside
3. Reduce the heat, add the butter, and fry the onions till soft
4. Stir in the garlic, and cumin and cook for a further 2 minutes
5. Add the squash and cook for 5 minutes
6. Stir in the stock, then add the tomatoes and lemon zest and seasoning
7. Finally, submerge the pieces of chicken
8. Put on the lid, and simmer for 1 hour.
9. Stir in some chopped parsley, and serve.

Servings	4
Calories per serving	535