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Leftover chicken and squash stew

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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

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
  • 100 g green beans or your choice of a green vegetable
  • 2 Tbsp chopped parsley

Method
 

  1. Finely chop the garlic and celery. Thinly slice the onion.
  2. Heat two Tbsp of olive oil in a large pan. Gently sauté the chopped vegetables (under cover) for about 5 minutes.
  3. Meanwhile, dice the squash, carrots and red pepper. Add these to the onion and sauté for a further 5 minutes.
  4. 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.
  5. Bring to the boil, put the lid on and simmer for about 15 minutes, until the squash is tender.
  6. Add the green beans (or your choice of other green vegetable), turn up the heat and cook for 3-5 minutes until cooked through.
  7. Add the chicken bits and heat through.
  8. Fold in the parsley and serve.