Name: Leftover chicken and squash stew
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 large cup of shredded leftover roasted/grilled chicken; 1 red onion; 1 celery stick; 1 clove of garlic; ½ red pepper; ½ butternut squash, peeled; 1 carrot; 1 tsp smoked paprika; 1 tsp ground cumin; up to ½ tsp cayenne pepper (a pinch); 1 tsp ground coriander; ½ tsp ground turmeric; 1 tin plum tomatoes; Salt and pepper; 100g green beans (or your choice of a green vegetable); 2 Tbsp chopped parsley

Leftover chicken and squash stew

29 May 2018

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

I love making roast dinner on Sundays because the leftover is always useful for at least one or two meals during the following week. One of the easiest dish to make is a one-pot stew - with lot’s veggies added to the chicken to make the dish more wholesome. This leftover chicken and squash stew is a good example - I spiced it up a bit with some basic herbs and added various veggies I found in my fridge and larder. You can use green peas, kale, spinach, broad beans and so on - including frozen, of course.

Ingredients

1 large cup of shredded leftover roasted/grilled chicken
1 red onion
1 celery stick
1 clove of garlic
½ red pepper
½ butternut squash, peeled
1 carrot
1 tsp smoked paprika
1 tsp ground cumin
up to ½ tsp cayenne pepper (a pinch)
1 tsp ground coriander
½ tsp ground turmeric
1 tin plum tomatoes
Salt and pepper
100g green beans (or your choice of a green vegetable)
2 Tbsp chopped parsley

Instructions

Finely chop the garlic and celery. Thinly slice the onion.
Heat two Tbsp of olive oil in a large pan. Gently sauté the chopped vegetables (under cover) for about 5 minutes.
Meanwhile, dice the squash, carrots and red pepper. Add these to the onion and sauté for a further 5 minutes.
Add the spices and stir to coat. Add the tomatoes and enough water to cover the veggies (rinse the tin with water into the pot to use up the tomato sauce). Season with salt and pepper.
Bring to the boil, put the lid on and simmer for about 15 minutes, until the squash is tender.
Add the green beans (or your choice of other green vegetable), turn up the heat and cook for 3-5 minutes until cooked through.
Add the chicken bits and heat through.
Fold in the parsley and serve.