I have a major complaint.
The trees have began its annual journey, their leaves have changed color and are beginning falling. The stores are filled with scarves and sweaters and holiday decorations. The nights are filled with frost and a cold breeze comes through my open window each night.
So why in the world is it 80 degrees during the day?
My brain is scattered and utterly confused; its fall dammit! Its time to put away the short shorts and break out the knee high boots and cozy sweaters. I’m ready for cool fall days, apple cider, warm fireplaces and christmas tree shopping.
While Old Man Winter takes his time, I will evoke the feeling of fall with cocktails made of Ginger beer and spiced rum and this dish. Happy Sum….I mean Fall.
Chicken and Pumpkin Stew
2 boneless chicken breast cut into 1 inch cubes
1/2 tsp grated fresh ginger
1 tsp grated garlic
1/4 tsp red pepper flakes
1/2 tsp salt
4 sprigs thyme
1/2 tsp cumin
1 medium onion chopped
4 cups West Indian pumpkin (calabaza squash), diced into 1/2 inch cubes
1 tbsp honey
1/2 cup coconut milk
1 chicken bouillon
1 tbsp canola oil
2 scallion, chopped finely
Place chicken in a bowl and add ginger, garlic, red pepper flakes, salt, thyme and cumin and stir well. Set aside to marinade for 30 minutes.
Place 1 tablespoon of canola oil into a pot over a medium heat. When oil is hot add onion. Sautee for 3 minutes then add chicken. Cook chicken for about 10 minutes allowing it to brown.
Add pumpkin, coconut milk and honey and stir. Cover the pot and lower heat. Cook for 20 to 25 minutes until pumpkin is tender. Remove from heat and sprinkle with scallion. I served this with white rice and it was delicious!