Chicken and Squash Stew with Prunes

Author: Canadian Living

For this powerhouse of flavour, choose delicata or half a small butternut. Serve with rice or couscous.

  • Portion size 4 servings
  • Credits : ©


  • 8 chicken thighs
  • 1 squash (1 lb/500 g)
  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 4 teaspoons all-purpose flour
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 3/4 teaspoons ground ginger
  • 1/2 teaspoon cinnamon
  • 3/4 cups chicken stock
  • 1 can tomato
  • 1 cup pitted prune
  • 2 tablespoons chopped fresh parsley


Skin chicken; trim any visible fat. Peel and seed squash; cut into 1-inch (2.5 cm) cubes to make about 3 cups (750 mL).

In Dutch oven, heat oil over medium-high heat; brown chicken, in batches, for about 3 minutes per side. Transfer to plate; set aside.

Reduce heat to medium and cook onion and garlic for about 3 minutes or until softened. Add flour, coriander, ginger and cinnamon; cook, stirring, for 1 minute.

Stir in squash and stock; add tomatoes, breaking up with spoon. Bring to boil

Return chicken to pot; reduce heat, cover and simmer for 20 minutes. Add prunes and parsley; cook, uncovered, for about 10 minutes or until thickened and squash is tender.

Nutritional facts <b>Per serving:</b> about

  • Protein 32 g
  • Calories 375.0
  • Total fat 10 g
  • Total carbohydrate 43 g
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Chicken and Squash Stew with Prunes