Blackened Green Chilli & Chicken Stew
Green chillies contain vitamins A, C and K for a healthy functioning body, they also contain capsaicin, a compound thought to have anticancer properties. Combined with the rich antioxidant beta-carotene content found in the butternut squash, this recipe is robustly anticancer, and quite spicy!
- Place the green chillies underneath a hot grill, placing the rack on the position closest to the elements. Allow the chillies to char on all sides until they are turning black and blistering, but don’t allow them to blacken all over. Set to one side.
- Peel the butternut squash, cut the squash into quarters and remove the seeds. Then cut each quarter into half inch-thick slices. Set to one side.
- In a large saucepan or flame proof casserole dish, gently fry the onions and garlic in the coconut oil, until they are soft and translucent (approx. 5 minutes).
- Add the paprika and oregano, stirring to coat the onions with the herbs and spice.
- Pour the tomatoes and chicken stock into the pan, give the mixture a good stir.
- Put the squash slices into the pan, use a wooden spoon to push them gently under the surface of the liquid.
- Simmer with the lid on the pan for 30 minutes, give the squash a stir halfway through to ensure it is all submerged under the liquid.
- Add the shredded chicken into the pan, stir again and then simmer with the lid partially covering the pan for another 10 minutes.
- When the squash is tender, the stew is ready to serve.
*Green chillies vary in strength. The amount you put in will vary depending on how spicy you like your food, and how strong your chillies are. 2 large green chillies should give a medium spiced stew, you can add 3 for a more fiery flavour.