Summary

Ingredients

• 1 kg pumpkin (se) (preferably Hokkaido)
• 200 g onion (s)
• 2 cloves garlic)
• 3 tablespoon butter
• 1 liter chicken broth or vegetable broth
• 3 port. Chicken breast fillet (s)
• 100 g date (s), fresh
• 50 g peanuts or almonds, rouhly chopped
• 1 ½ teaspoon honey
• 2 tablespoon lemon juice (or the juice one lemon)
• salt
• Cayenne pepper

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Instructions

1. Halve, core and dice the Hokkaido (peel other types of pumpkin). Peel and chop the onion and garlic.
2. Heat the butter in a saucepan, fry the onion and garlic until translucent. Add the pumpkin and roast briefly. Pour in the stock, bring to the boil, cook for about 20 minutes. Wash the fillets, pat dry and add to the pumpkin, cook for another 10 minutes. Stone the dates, cut in half and add to the stew with the coarsely chopped nuts. Take out the meat, dice and add again.
3. Season the stew with salt, cayenne pepper, honey and lemon juice and enjoy.