2 tablespoons olive or canola oil
3 skinless, boneless chicken breasts, diced into 1-inch cubes
1 red onion, finely chopped
3 cloves garlic, finely chopped
2 teaspoons fresh ginger, finely chopped
½ teaspoon ground turmeric
2 teaspoons ground cumin
¼ teaspoon cayenne (1/8 if you prefer only a mild kick)
3 tomatoes, diced
1 13-ounce can of chickpeas, drained and rinsed
½ cup raisins or dried currants
1 cup water
½ medium butternut squash, peeled, seeded, and cut into cubes
1 red bell pepper, cut into 1-inch pieces
¼ cup raw cashews
- Heat 1 tablespoon of oil in a
large skillet over medium heat.
Cook chicken for 5 to 7 minutes,
until no longer pink inside. Turn
off heat and cover.
- Heat remaining 1 tablespoon oil in a large saucepan over low to medium heat. Add onion and sauté until translucent. Add garlic, ginger, turmeric, cumin, and cayenne. Cook for 30 seconds.
- Add tomatoes, chickpeas, raisins, water, squash, red pepper, and chicken to saucepan and bring to a boil. Reduce heat and simmer for 40 minutes.
- When ready to serve, place stew in bowls and top with cashews.
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