Butternut Squash Chicken Stew with Black Beans
This easy, nourishing Butternut Squash Chicken Stew with Black Beans is a one-pot family friendly delicious dinner idea and the perfect Bonfire Night dish. When it comes to feeding a crowd (especially when it’s cold outside) stews and curries are the most practical options as they are warming, delicious and require very little work. A bowl of this nourishing stew served with some crusty bread will go down a treat after an evening of fireworks!
Another great thing about this dish is that it is very cheap to make. Meat is usually the most expensive ingredient in a dish, but in this recipe I used chicken thighs, which are very cheap and ideal in a dish that is slow cooked as they get super tender and juicy and simply fall off the bone after 2 hours in the oven. Once the dish is cooked I strongly recommend taking the chicken out, separating the meat from the bone and putting the meat chunks back in the stew and mixing in with the vegetables. Also if the sun-dried tomatoes are still in one piece, take them out too, chop and put back into the stew.
This dish is made without any stock (as are all my recipes), yet is rich and flavoursome, thanks to the combination of sweet spices, butternut squash, tangy tomatoes and the chicken. This recipe is gluten and dairy free and you don’t need to thicken the sauce. There is no need to add any water either. Don’t worry if there is not much liquid in the stew to start with, there’ll be plenty after 2 hours in the oven.
Enjoy the fireworks and a bowl of hearty delicious stew afterwards!
I am bringing this Butternut Squash Chicken Stew with Black Beans to #CookBlogShare, which I have the pleasure of hosting this week. If you’ve got a recipe join the party and if you are looking for great recipe ideas check out this < LINK >.
I am also taking this recipe to This Is How We Roll, Recipe of the Week, Cook Once Eat Twice, #FreeFromFridays, Fiesta Friday, co-hosted this week by Antonia @ Zoale.com and Jhuls @ The Not So Creative Cook
Yields 6 portions
20 minPrep Time
2 hrCook Time
2 hr, 20 Total Time
- 600g butternut squash, peeled, cubed
- 4 large chicken thighs, skinless
- 1x400g tin black beans, drained
- 1x400g tin tomatoes
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 3 sun-dried tomatoes (dried or in oil)
- 1 heaped teaspoon each hot (or mild/smoked) paprika and cumin powder
- ½ teaspoon each ground allspice and nutmeg
- 2/3 tablespoon coarse sea salt (a little less than 1)
- 1 large bay leaf
- 5 tablespoons white wine
- 4 tablespoons olive oil
- Serve with freshly chopped parsley and crusty bread
- Preheat the oven to 350F / 180C /gas mark 4. You will need a min. 4l casserole dish with a lid (alternatively use tin foil).
- Heat up the oil, add the bay leaf, garlic and onion, stir and saute for 2 minutes stirring often (you can do this in your casserole dish if it's suitable for all heat sources). Move the onion mixture to the side and place the chicken thighs at the bottom of the dish. Cook for 2 minutes on each side. Pour in the wine and continue cooking for a couple more minutes.
- Add the spices along with all the other ingredients, stir, cover and pop in the oven for 2 hours. Stir a couple of times throughout the cooking. When the dish is done take the chicken out, separate the meat from the bones and put the meat back into the stew. Chop up the sun-dried tomatoes, too, if they haven't disintegrated.
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