Ingredients
Scale
- 1.5 lbs chicken thighs, cut into bite-sized pieces
- 2 cups pumpkin puree (or 3 cups fresh pumpkin cubes)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 large carrots, sliced into rounds
- 3 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 cups chopped kale or spinach
- 2 tbsp olive oil
- Salt and black pepper to taste
- Optional: A pinch of cinnamon or nutmeg for depth
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken pieces generously with salt and pepper. Add the chicken to the pot and sear until golden brown on all sides, about 5–7 minutes. Remove the chicken from the pot and set it aside. In the same pot, add the diced onions and carrots. Sauté for about 5 minutes until the onions become translucent and soft.
- Stir in the minced garlic, thyme, and rosemary, cooking for another minute until fragrant. Pour in the chicken broth and pumpkin puree, whisking slightly to ensure the pumpkin is fully incorporated into the liquid. Return the browned chicken to the pot. Bring the mixture to a gentle boil, then reduce the height to low. Cover the pot and let it simmer for 25–30 minutes, allowing the flavors to meld and the chicken to become tender.
- Uncover the pot and stir in the chopped kale or spinach. Let it cook for 2–3 minutes until the greens have wilted. Taste the stew and adjust the seasoning with more salt, pepper, or a pinch of cinnamon if desired. Ladle the hot stew into deep bowls. Garnish with a sprinkle of fresh herbs or toasted pumpkin seeds for a delightful crunch. Serve immediately with a side of crusty bread for dipping.
- Cook Time: 55 minutes