Spicy chicken, squash and spinach stew


Full of flavour.

This recipe is so full of flavour, it is the perfect meal to have after a busy day. It's low in fat, low in calories and 2 of your five a day!


It's family friendly, and easy to make so don't delay. Butternut squash is high in Vitamins A and C, as well as fibre, so you are getting a well-rounded meal to keep your body healthy and fuller for longer.


This is a great meal for entertaining. You can cook in advance, just add a little more stock when you are getting ready to serve.


It'll be a real crowd please! Give it a go.




Preparation time: 15 minutes - Cook time: 40 minutes - Serves 4

You will need:

- One butternut squash, cubed - Whole bag of baby spinach - 8 chicken thighs (boneless) - 500ml chicken stock - Avocado oil


For the paste:

- One onion, finely chopped - 1 tsp grated ginger

- One red chilli, finely chopped - One can of chopped tomatoes (sugar free)

- 1 tsp paprika - 50ml lemon juice



Method:

Boil squash for ten minutes until mostly soft. During this, combine onion, ginger, chilli, chopped tomatoes, paprika and lemon juice into a stew paste.


Remove squash from the heat and set aside, use the pan to fry the paste in oil of your choice, (we recommend avocado oil). Stir continuously until paste thickens. Add the chicken and fry until cooked through.


Once the chicken is cooked, add the chicken stock, squash and spinach and stir.


Leave on a low heat to allow all ingredients to combine and settle before serving.