Spicy Chicken And Squash Stew

A green salad and some crusty bread is all that's needed for a delicious supper, but there's enough sauce to have rice as part of the menu.

Preparation Time: 15 minutes

Cooking Time: 45 minutes




2 Tbsp (30 mL) 

Dried thyme and dried mustard each

1 tsp (5 mL)

Cayenne and ground cloves each

1/2 tsp (2 mL)

Salt and pepper each

1/4 tsp (1 mL)

Chicken legs, separated into thighs and drumsticks


Vegetable oil

1 Tbsp (15 mL)

Ontario onions, sliced

Cloves Ontario garlic, minced

Minced fresh gingerroot (or 1 tsp/5 mL powdered ginger)

1 Tbsp (15 mL)

Canned tomatoes, chopped

14 oz (398 mL)

Packed brown sugar

2 Tbsp (30 mL) 

Soy sauce

2 Tbsp (30 mL)

Ontario butternut squash, peeled and coarsely cubed

7 cups ( 1.75 L)


1 Tbsp (15 mL)

Chopped fresh parsley



  1. In large bowl, combine paprika, thyme, mustard, cayenne, cloves, salt and pepper; add chicken and roll to coat well.
  2. In large deep skillet or shallow saucepan, heat oil over medium heat; brown chicken well, in batches, removing to plate.
  3. Pour off all but 2 Tbsp (25 mL) drippings from pan. Add onions, garlic, ginger and any remaining spices in bowl; cook, stirring, for 5 minutes.
  4. Stir in tomatoes, 1/2 cup (125 mL) water, brown sugar and soy sauce. Bring to boil, scraping up any brown bits from bottom of pan.
  5. Return chicken and any juices to pan; add squash. Reduce heat, cover and simmer for about 35 minutes or until squash is tender and juices run clear when chicken thigh is pierced.
  6. Dissolve cornstarch in 2 Tbsp (25 mL) cold water; stir into stew and cook, stirring, until thickened. Taste and add more salt and pepper if needed. Serve sprinkled with parsley.

© – Source: Foodland Ontario, 2010.

Nutrition Information per serving: 

Calories: 426 kcal

Protein: 20 g

Fat:  17 g

Carbohydrate: 56 g

Fibre: 9 g

Sodium: 1189 mg

Iron: 6 mg

Calcium: 194 mg

Last Update – August 15, 2017

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