M. Andrew Gordon

A quick and different dinner for a Tuesday night

In Main Dish, Poultry, Soups and Stews on October 12, 2010 at 8:25 pm

A fairly quick dinner for a weeknight, made a little quicker by buying a pre-peeled butternut squash, not something I normally do.  The paprika, chile powder, and chile pepper give this stew a significant dose of heat.  If you’re not a fan of spiciness, I would omit the chile pepper.  This would also be delicious with coconut milk in place of some of the chicken stock.

Chicken-Butternut squash-Chickpea Stew

Serves 4

  • 2 lbs chicken breast, chopped
  • 2 tablespoons smoked paprika
  • 1 teaspoon chile powder
  • ½ teaspoon cinnamon
  • ¼ cup olive oil
  • 1 butternut squash, chopped
  • 1 medium red onion, halved and sliced
  • 2 cloves garlic, diced
  • 1 tablespoon cumin
  • 1 chile pepper, sliced thin
  • 1 cup chicken stock
  • 1 can chickpeas, drained
  • 1 tablespoon lemon zest
  • 1 tablespoon champagne vinegar
  • ¼ cup chopped cilantro
  • Sea salt
  • Freshly ground black pepper
  1. Combine half the paprika, chile powder, and cinnamon.  Coat chicken.
  2. Heat half the olive oil in large pan.  Add chicken and cook until browned all over.  Remove to a plate.
  3. Add remaining oil and cook squash until starting to brown and beginning to soften, about 8 minutes.  Remove from pan.  Add onion and garlic and cook for about five minutes.  Add remaining paprika and cumin, stirring to combine.  Cook for an additional five minutes.  Return chicken and squash to pan.
  4. Add chile pepper, chicken stock and bring to a boil.  Cover, lower heat to simmer, and cook for 20 minutes.
  5. Add chickpeas and cook for five minutes.  Stir in lemon zest and champagne vinegar.  Serve with cilantro, salt, and pepper.
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