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🍽️ Colorful Pumpkin Stew with Chicken

735 kcal · 30 min · 4 servings

Ingredients

• 3 chicken breast fillets
• 1 untreated lime (juice and zest)
• 1 jar saffron threads
• 1 red chili pepper
• 1 garlic clove
• 6 tbsp olive oil
• 600 g pumpkin flesh
• 3 carrots
• 3 stalks leek
• 3 potatoes
• 1 l chicken broth (homemade or instant)
• 1 tsp freshly grated ginger
• salt
• pepper (from the mill)
• 0.25 tsp ground cumin
• 0.25 tsp ground cinnamon
• 100 g semi-stiff whipped cream
• 2 tbsp chopped coriander greens

Instructions

1. 1. Cut the meat into thin strips.
2. 2. Dissolve the saffron in one tablespoon of hot water.
3. 3. Wash the chili pepper, cut it lengthwise, and dice it finely. Mix the lime zest and juice, saffron, chili cubes, and pressed garlic in a bowl with the oil. Mix in the meat and let it marinate for 30 minutes.
4. 4. Cut the pumpkin flesh into approx. 2 cm cubes. Peel and wash the carrots and potatoes and cut them into cubes as well. Wash and clean the leek and cut the white and light green parts diagonally into rings.
5. 5. Bring the vegetables (except the leek) to a boil with the broth, add the ginger, bring to a boil and simmer covered for approx. 20 minutes. Add the leek after 10 minutes. Season with salt, pepper, cumin and cinnamon.
6. 6. Then add the marinated chicken meat with the marinade to the pot and simmer for another 5 minutes.
7. 7. Stir in the semi-whipped cream when serving, taste again and sprinkle with coriander.

Nutrition per serving

• kcal: 735
• Protein: 60 g · Fett/Fat: 40 g · Carbs: 33 g