You may also like
Categories:
vegetable oil cumin seeds vegetable bouillon cube cabbage butternut red potatoes chicken pumpkin seeds parsley Parmesan cheese ground nutmeg
Viewed: 56 - Published at: 8 years agoIngredients
- 1 teaspoon vegetable oil
- 2 teaspoons cumin seeds
- 1 vegetable bouillon cube
- 1/2 head savoy cabbage chopped
- 1 leek trimmed and sliced
- 1 butternut squash peeled, seeded and cubed
- 1 pound red potatoes peeled and diced
- 1 pound boneless, skinless chicken breast halves cut into bite-size pieces
- 2 tablespoons pumpkin seeds
- 3/4 cup parsley leaves roughly chopped
- 2 tablespoons grated Parmesan cheese
- 1 pinch ground nutmeg
Method
- Heat the oil in a large Dutch oven, add the cumin seeds and cook for 1-2 mins until fragrant. Add 6 cups water and the bouillon cube and bring to a boil. Add the cabbage, leek, squash and potatoes, season with salt and pepper and return to a boil. Reduce the heat and simmer for 15 mins until the vegetables are just tender. Add the chicken and simmer for 12-15 mins until cooked through and flavors have blended.
- Meanwhile, toast the pumpkin seeds in a dry skillet for 2-3 mins, stirring. Transfer to a blender or food processor. Add the parsley, Parmesan, nutmeg and 3 tbsp water and process until smooth. Drizzle the pesto over the stew and serve.
