Spiced with ginger, turmeric, saffron and cinnamon, our spiced chicken stew is fragrant and incredibly wh0lesome.
It only takes 20 minutes of prep time, and can be on the table in under an hour, making it a great option for a midweek meal.
It's topped up with nutritionally delicious ingredients like butternut squash, cherry tomatoes, chickpeas and dried apricots. Serve with fluffy steamed rice or couscous to absorb the delicious juices.
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To serve
- 1 Tbsp. olive oil
- 1 large onion, finely sliced
- 400 g butternut squash (peeled weight), cut into 2.5cm pieces
- 500 g chicken thigh fillets, cut into bite-sized pieces
- 1 tsp. ground ginger
- few pinches saffron
- 1 cinnamon stick
- 1/2 tsp. ground turmeric
- 500 ml chicken stock
- 200 g cherry tomatoes
- 400 g tin chickpeas, drained and rinsed
- 50 g blanched almonds, very roughly chopped
- 75 g dried apricots, chopped
- Step 1
Heat the oil in a large pan over medium heat and fry the onion and squash for 5min until beginning to caramelise.
- Step 2
Add the chicken pieces and spices to the onion pan and fry for a few minutes. Stir in the stock, cherry tomatoes, chickpeas, almonds, apricots and plenty of seasoning. Bring to the boil, then turn down the heat and simmer (uncovered) for 15-20min until the chicken is cooked through and the squash is tender. Check the seasoning.
- Step 3
To serve, spoon the stew into a large serving dish and garnish with the crumbled feta, parsley and pomegranate seeds. Serve with couscous.
Freeze ahead: Make to end of step 2, then leave to cool completely. Empty into a freezer proof container and freeze for up to 2 months. To serve, defrost overnight in the fridge. Reheat gently in a pan, stir gently to bring the sauce back together and complete recipe.
Per Serving:
- Calories: 433
- Fibre: 6 g
- Total carbs: 24 g
- Sugars: 24 g
- Total fat: 25 g
- Saturated fat: 6 g
- Protein: 29 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
