Chicken and Pumpkin Stew
- 2tbsp extra virgin olive oil
- 1 medium red onion, chopped
- ½tsp tomato paste
- 1tsp pepper paste
- 500g pumpkin, cut into small cubes
- 200g green lentils, washed and drained
- 200g roasted and shredded chicken breast
- 4 cloves garlic, chopped
- 1 large green and one large red bell pepper, chopped
- 1 lemon
- A pinch of black pepper
- Salt to taste
- 2 cups hot water
- Parsley to garnish (optional)
How to Make It
Roast the chicken breast in an oven heated to 180°C/Gas mark 4. Once cooked, shred the breast up finely and place to one side.
Heat a large non-stick frying pot on the hob to a medium heat.
Add the olive oil to the heated pot and sauté the finely chopped onion.
Once softened and beginning to brown, add in the tomato and pepper paste; stir until well mixed.
Toss in the green lentils and shredded chicken breast and mix through.
Add in the pumpkin cubes, chopped pepper and garlic cloves. Mix through and stir for 1 – 2 minutes.
Pour the hot water into the pot and then squeeze in the juice from one lemon and season.
Cover and cook over medium to low heat for about 30 minutes until pumpkin cubes and lentils are done.
Serve with parsley to garnish.
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