The golden stew pops with colors - vibrant chunks of orange sweet potato, burnt-orange butternut squash, and deep red bell pepper floating in the herby, rich broth with tender pieces of chicken. The stew is sprinkled with parsed parsley, presenting a lovely contrast of lush green against the golden backdrop. The side of maize bread looks crisp and scrumptiously buttery.

Smoky African-Style Vegetable and Chicken Stew

Name: Smoky African-Style Vegetable and Chicken Stew
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: African
Ingredients: 500g Boneless chicken thighs cut into bite-sized pieces; 2 medium Sweet potatoes peeled and cubed; 1/2 Butternut Squash peeled and cubed; 1 large Red bell pepper sliced; 4 cups Chicken Broth; 3 cloves Garlic minced; 1 inch Fresh Ginger grated; 1 small Onion finely chopped; 1 teaspoon Ground Cumin; 1 teaspoon Ground Cayenne Pepper; 1 teaspoon Smoked Paprika; to taste Salt; to taste Black Pepper; 2 tablespoons Coconut Oil; for garnish Chopped fresh parsley; to serve Gluten-Free Maize Bread

Warming, rich, gluten-free stew with an African twist.

Category Main Course

Prep 15 minutes

Cook 45 minutes

Style African

Technique Saute

Diet Friendly Gluten-Free

Daily recipe · January 12, 2025

A little about this dish

This fusion recipe is a nod to African cuisine with a unique twist! Today, we will be making a rich, gluten-free stew packed with fresh seasonal winter vegetables and succulent pieces of chicken. The combination of warming cayenne pepper, and smoky paprika pairs perfectly with the sweet and earthy flavors of butternut squash and sweet potatoes, making this dish a comforting choice for a chilly day.

Ingredients (for 4)

Boneless chicken thighs — 500g — cut into bite-sized pieces
Sweet potatoes — 2 medium — peeled and cubed
Butternut squash — 1/2 — peeled and cubed
Red bell pepper — 1 large — sliced
Chicken broth — 4 cups
Garlic — 3 cloves — minced
Fresh ginger — 1 inch — grated
Onion — 1 small — finely chopped
Ground cumin — 1 teaspoon
Ground cayenne pepper — 1 teaspoon
Smoked paprika — 1 teaspoon
Salt — to taste
Black pepper — to taste
Coconut oil — 2 tablespoons
Chopped fresh parsley — for garnish
Gluten-free maize bread — to serve

Preparation

Step 1 — 🥘🍗🔥

Start by heating the coconut oil in a large pot over medium heat. Add the boneless chicken thighs cut into bite-sized pieces. Cook until it turns light golden-brown, then remove and set it aside for later.
Step 2 — 🧄🧅🥣

In the same pot, sauté the finely chopped small onion, minced garlic and grated fresh ginger root until they become fragrant.
Step 3 — 🌶🧂🥄

Add the dry spices: the ground cumin, cayenne pepper, smoked paprika, salt, and black pepper. Stir well to combine everything together.
Step 4 — 🥔🥕🥣

Now, add the chicken broth to the pot. Followed by the cubed sweet potatoes, butternut squash, and sliced red bell pepper, then the browned chicken. Stir everything together and bring the stew to a simmer.
Step 5 — ⏲🥘🔥

Cover the pot and let your stew simmer for about 30 minutes. This is until the chicken is fully cooked and the vegetables are tender.
Step 6 — 🍲🍞🌿

Serve the stew while it's hot and garnish it with some fresh chopped parsley. This meal pairs wonderfully with some warm gluten-free maize bread.

A final fox tip

This recipe is highly customizable! Feel free to add other vegetables like you might have on hand - beans, peas, or even some corn will add great flavors. As children love to be involved, they can be tasked to help wash or peel the vegetables and learn about different ingredients along the process. Enjoy your cooking!