Pumpkin Stew
- Daniel
- Oct 7, 2022
- 3 min read
Updated: 3 days ago
This recipe is inspired by Elizabeth Novello. I was tuning in to her stories and I was wowed by this dish that she made. I didn't know that pumpkin can be made into something savory, hearty and yummilicious. Every year during this fall-winter season, I would make this dish without fail since 2018.
It has somehow evolved into what it is today. Her recipe calls for ground beef and celery. I prefer chicken and dislike celery, so I replaced the celery with some carrots and potatoes.
Whenever I have a large chunk of herbs on hand, I would blitz them up with some olive oil. This is because they will go bad very fast in this humid climate of mine. You can totally skip the steps and just use some chopped herbs.
You can serve this over some flatbread or rice. Or you can tear up some bread and just dig in. This is a very nourishing dish and I am glad that my kids love it. I hope you will give this dish a try and who knows, you might come up with your own version.
Ingredients:
Inspired by Elizabeth Novello
(Serve 4)
Garnish:
Fresh Parsley, A Large Handful
Pumpkin Seeds, 1 TBSP
High Quality Olive Oil, 3 TBSP + More
Sea Salt, Pinch
Black Pepper, Pinch
Chicken:
Chicken Thigh Boneless Skin-on, 2
Pumpkin Spiced Syrup Homemade, A Few Drizzle
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Stew:
Chicken Stock Homemade, 750g
Yukon Gold Potatoes Wedged, 3
Duck Fat, 2 TBSP + 1 TBSP
Yellow Onion Finely Minced, 1
Sea Salt, Pinch
White Pepper, Pinch
Carrots Oblique Cut, 2
Garlic Finely Minced, 3 Cloves
Pumpkin Spice Blend Homemade, 1/2 TBSP
Pumpkin Puree Homemade, 1 Cup
Equipment:
Cast Iron Skillet / Pan
Food Processor
Ingredients:
Please visit my "Pumpkin Spiced Latte" page for the syrup and puree recipe.
Please visit my "Pumpkin Spice Blend" page for the recipe.
Please visit my "How To Make Chicken Stock" page for the recipe.
Prepare the Garnish
Add parsley, pumpkin seeds, and just enough olive oil into a food processor.
Blitz until coarsely ground.
Season with salt and pepper, then pulse a few more times.
Transfer to a small bowl, drizzle with more olive oil, and stir.
Set aside until ready to use.
Marinate the Chicken
Coat the chicken in pumpkin spiced syrup.
Season generously with salt, white pepper, and mushroom powder.
Massage the marinade into the chicken and set aside.
Prepare the Stew Base
Infuse chicken stock with vegetable scraps by simmering for 8–10 mins, then steeping for 15 mins.
Strain and return the stock to the pot.
Add potatoes (with skins on, if preferred) and cook over medium heat until fork tender.
Cover and set aside.
Sear the Chicken
In a skillet over medium-high heat, heat 2 TBSP duck fat.
Sear the chicken skin-side down until deep golden and crisp, about 2–3 mins.
Flip and sear another 2–3 mins.
Set aside to rest.
Build the Stew
In the same skillet, add onion and season with salt and white pepper.
Saute until translucent.
Add carrot, sauté, then add 1 TBSP duck fat, cover, and cook until fork tender.
Stir in garlic and pumpkin spice blend until aromatic.
Add pumpkin puree and saute until incorporated.
Deglaze with a splash of the infused stock, then add the rest of the stock and potatoes.
Stir well.
Finish and Serve
Slice the rested chicken into bite-sized pieces.
Add the chicken and juices to the stew.
Simmer for 5–8 mins, stirring occasionally, until the stew is thickened and slightly reduced.
Adjust seasoning with salt and white pepper.
Remove from heat and garnish with the parsley-pumpkin seed mixture.
Serve hot with bread, flatbread, or rice.
I am literally drooling all over again just by looking at it...
Nourishing, hearty and yummilicious...
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