Chicken Ragout with Pumpkin and Prunes
by Editorial Staff
It is from such an unusual combination of ingredients that an unusually tasty stew is obtained.
Servings: 4
Ingredients
- Olive oil – 1 tbsp
- Onions (finely chopped) – 2 cups
- Ground cumin – 2 teaspoon
- Paprika – 1 teaspoon
- Ground turmeric – 1 teaspoon
- Salt – 1/4 teaspoon.
- Ground cinnamon – 1/4 teaspoon
- Ground ginger – 1/4 teaspoon
- Garlic (chopped) – 2 cloves
- Skinless chicken fillet (cut into small pieces) – 450 g
- Chicken broth – 2 cups
- Pumpkin (pulp, diced) – 230 g
- Pitted olives (cut in half) – 1/3 cup
- Prunes (finely chopped) – 8 pcs.
- Fresh parsley for serving
Directions
- Heat olive oil in a large cast-iron skillet over medium-high heat. Pour the onion into a saucepan and cook, stirring occasionally, until golden brown, about 8 minutes. Then add cumin, paprika, turmeric, salt, cinnamon, ginger, garlic, and chicken fillet to the onions. Cook the chicken stew, stirring occasionally, for about 1 minute.
- Then add broth, pumpkin, olives, and prunes to a saucepan, bring the mixture to a boil over medium heat. Cover saucepan, reduce heat and simmer the stew for about 10 minutes until the pumpkin is soft.
- Serve the finished chicken stew immediately, garnished with fresh parsley leaves.
- This chicken stew is well served with couscous (optional).
Bon appetit!
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