Chicken, squash and sweet potato stew

By Christine Cushing
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Unlike a slow cooker that stays on low and slow all day, the pressure cooker is handy for locking in flavours and drastically reducing your cooking time. So you can make a delicious stew like this one in a fraction of the time. If you’d rather make it in a regular pot, follow same instructions and just cover and simmer for 40 minutes, instead of 20. 

SERVES
6
TOTAL TIME

Ingredients

  • 3 tablespoons olive oil
  • 6 chicken drumsticks, skinless, bone in
  • 1 medium onion, sliced
  • Sea salt and fresh cracked black pepper to taste
  • 2 cloves garlic, chopped
  • 2 medium sweet potatoes, peeled and cut into bite sized pieces
  • 2 cups peeled diced butternut squash
  • 1 small can plum tomatoes or good quality prepared tomato sauce
  • 1/2 teaspoon freshly grated turmeric, or powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/2 red finger chile, chopped
  • 1 tablespoon pomegranate molasses
  • 1 small can chick peas
  • 3/4 cup chicken stock

Garnish:

  • Parsley
  • Lemons

Directions

  1. In a pressure cooker or pot over medium high setting, brown the chicken legs with olive oil, salt, pepper and onions for three to four minutes until evenly golden.
  2. Add the remaining ingredients, except garnish,
  3. Cover and check instructions on pressure cooker, seal and cook on medium, for 20 minutes.
  4. Just before serving sprinkle with fresh chopped parsley and chopped preserved lemons, if you have them.
     

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