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I needed to use up some chicken, and we had been given a lot of pumpkins…so I began to look for a recipe which would take advantage of my ingredients. However, everything I found was quite spicy and knew would not go over well with my grandchildren. I then came across a recipe which seemed to have promise, and used it as the basis for creating this…a new family favorite! I hope you enjoy as much as my family did.
Ingredients
- 2 (14.5 ounce) cans diced tomatoes
- 1 tablespoon brown sugar
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 tablespoon ground coriander
- 1 ½ pounds skinless, boneless chicken breast halves, cut into bite size pieces
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 3 pounds fresh pumpkin, peeled and cut into 3/4-inch cubes
- salt, or to taste
- 1 teaspoon cornstarch (Optional)
- ¼ cup water (Optional)
Directions
Step 1
Set a slow cooker to High, and place diced tomatoes and brown sugar into the cooker; stir to combine.
Step 2
Heat olive oil in a non-stick skillet over medium-high heat, and cook and stir onion until lightly browned, about 10 minutes. Mix in the ginger, cinnamon, cumin, and coriander; cook and stir until the spices release their fragrance, about 2 minutes. Stir in the chicken, and cook and stir until chicken is no longer pink. Mix the garbanzo beans into the chicken mixture, and bring to a simmer. Transfer the mixture into the slow cooker, and mix with tomatoes.
Step 3
Place pumpkin into the same skillet, and reduce heat to medium. Cook until the pumpkin is hot and some pieces are slightly browned, about 10 minutes, stirring often. Place pumpkin into the cooker, and cover.
Step 4
Cook the stew on the High setting for 1 hour; reduce cooker setting to Low, and cook until pumpkin is tender, 3 to 4 more hours. Season with salt and black pepper. If stew seems too liquid, mix cornstarch into water in a small cup until smooth, and stir the slurry into the stew. Cook until thickened, about 30 minutes.
Cook’s Notes
I recommend using a 5-6 quart slow cooker. If your cooker has a plastic lid, it may not create sufficient moisture and you may need to add additional liquid. If so, I suggest chicken stock. Avoid opening the cooker, as this releases the moisture build-up needed for the additional liquid in this recipe. This will also make a good vegetarian dish — just omit the chicken!
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 330 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat2g | 8% |
| Cholesterol59mg | 20% |
| Sodium696mg | 30% |
| Total Carbohydrate37g | 14% |
| Dietary Fiber6g | 21% |
| Total Sugars10g | |
| Protein28g | |
| Vitamin C35mg | 176% |
| Calcium143mg | 11% |
| Iron7mg | 37% |
| Potassium1232mg | 26% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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