CHICKEN, PUMPKIN AND SWEETCORN STEW

Chicken, Pumpkin and Sweetcorn Stew image

Pumpkins are in season now, here is a different recipe for you lovers of this super squash. The coconut milk and apple juice make a nice change to the flavour. This recipe is originally from the West Indies. Serve with crusty bread for a satisfying comfort dish.

Provided by Brian Holley

Categories Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 23

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Ingredients

1 1/2 lbs pumpkin flesh, cubed
4 whole skinless chicken legs (thigh and drumsticks )
2 ounces butter
2 large onions, sliced
2 garlic cloves, chopped
1 1/2 tablespoons ground cumin
1 tablespoon ground coriander
1 dried red chili
1 1/2 tablespoons dried herbs
14 ounces chopped tomatoes
1 tablespoon tomato puree (paste)
300 ml apple juice
396 g coconut milk
600 ml water
1 tablespoon Worcestershire sauce
1 1/2 lbs potatoes, peeled quartered
1 1/2 lbs sweet potatoes, peeled and diced
340 g tinned sweet corn
1 large courgette, diced
6 dried figs, chopped
12 prunes, chopped
2 chicken stock cubes
4 tablespoons fresh cilantro, chopped

Steps:

In a large pot melt the butter, fry the onions with the garlic for 2 minute Add the spices and fry 2 minutes.
Add the apple juice and coconut milk to the spiced onions and stir.
Add the tomatoes, water and Worcester sauce, bring to the boil.
Add the chicken and cook for 5 minutes.
Add the rest of the ingredients, reduce the heat and simmer till the potatoes are done.
Serve with crusty buttered bred.

Nutrition Facts : Calories 1073.1, Fat 40.8, SaturatedFat 27.9, Cholesterol 134.8, Sodium 992.7, Carbohydrate 147.3, Fiber 19.8, Sugar 46.9, Protein 43.9