Nutty chicken and squash stew

Total 40 min
Serves 4



3 tbsp
olive oil, divided
skinless, boneless chicken thighs, cut into bite-sized cubes
medium onion, diced
1 tbsp
fresh grated ginger
garlic cloves, minced
796-mL can
diced tomatoes
400-g pkg
cubed butternut squash, cut into bite-sized pieces
1/2 tsp
fresh pepper, to season
diced large zucchini
1/4 cup
smooth natural peanut butter
1/4 cup
green onion, thinly sliced (optional)
1/4 cup
chopped peanuts, (optional)


  • HEAT 2 tbsp olive oil in a pot over medium-high. Add chicken pieces. Brown on both sides, about 5 min. Transfer to a plate. Discard any liquid. Reduce heat to medium, then add remaining 1 tbsp olive oil to same pot. Stir in onion. Cook, adding a splash of water if needed, until onion is soft, 5 min. Stir in ginger and garlic. Cook 1 min.
  • RETURN chicken to pot along with diced tomatoes, butternut squash and salt. Season with fresh pepper. Boil, then reduce heat to medium-low. Simmer, covered, for 8 min. Stir in zucchini. Continue cooking, covered, until vegetables are tender, about 5 more min.
  • WHISK smooth natural peanut butter and water in a small bowl. Add to stew and stir until warmed through, 2 min. Garnish with green onion and peanuts if desired.



Calories 558, Protein 48 g, Carbohydrates 29 g, Fat 29 g, Fibre 6 g, Sodium 738 mg.

How to dice an onion

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