From sweet to savory, pumpkin has been appearing on my dining room table almost daily for the past few weeks. Thanks to my friends Belle and Randy, and a fantastic delivery from their garden earlier this week, of five pumpkins, I made a gigantic pot of stew featuring - surprise! - pumpkin for dinner tonight. Best yet, I still have four pumpkins left.
All chopped to bite-sized pieces: chicken, pumpkin, carrots, fennel, celery, purple potatoes, chard
Brown chicken with minced garlic, turmeric, cinnamon, cardamon, paprika, oregano, cilantro, salt and pepper. Once cooked, add everything else plus beef boullion, a splash of red wine, and a splash of soy sauce. Bring to a boil then simmer till everything is fork tender. In a separate pot, cook black lentils. Mix the lentils into the stew right before serving.
Serve with a dollop of crème fraîche and multi-grain crackers.
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