Spiced with ginger, turmeric, saffron and cinnamon, our spiced chicken stew is fragrant and incredibly wh0lesome.
It only takes 20 minutes of prep time, and can be on the table in under an hour, making it a great option for a midweek meal.
It's topped up with nutritionally delicious ingredients like butternut squash, cherry tomatoes, chickpeas and dried apricots. Serve with fluffy steamed rice or couscous to absorb the delicious juices.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Cal/Serv:
433
Ingredients
To serve
1Tbsp.
olive oil
1
large onion, finely sliced
400g
butternut squash (peeled weight), cut into 2.5cm pieces
500g
chicken thigh fillets, cut into bite-sized pieces
1tsp.
ground ginger
few pinches saffron
1
cinnamon stick
1/2tsp.
ground turmeric
500ml
chicken stock
200g
cherry tomatoes
400g
tin chickpeas, drained and rinsed
50g
blanched almonds, very roughly chopped
75g
dried apricots, chopped
Directions
Step 1
Heat the oil in a large pan over medium heat and fry the onion and squash for 5min until beginning to caramelise.
Step 2
Add the chicken pieces and spices to the onion pan and fry for a few minutes. Stir in the stock, cherry tomatoes, chickpeas, almonds, apricots and plenty of seasoning. Bring to the boil, then turn down the heat and simmer (uncovered) for 15-20min until the chicken is cooked through and the squash is tender. Check the seasoning.
Step 3
To serve, spoon the stew into a large serving dish and garnish with the crumbled feta, parsley and pomegranate seeds. Serve with couscous.
Freeze ahead: Make to end of step 2, then leave to cool completely. Empty into a freezer proof container and freeze for up to 2 months. To serve, defrost overnight in the fridge. Reheat gently in a pan, stir gently to bring the sauce back together and complete recipe.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
