Long overdue

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!



  1. October 12, 2010 / 1:20 pm

    This looks absolutely delicious! I’m going to make it for this weeks Recipes From Around the Web! I love the pumpkin coconut milk combination.

  2. October 12, 2010 / 2:19 pm

    I hear you! It’s 90 degrees here! And then it drops down at night. I’m confused. I love the flavors here – such wonderful combination of flavors.

  3. October 13, 2010 / 9:57 pm

    We share a similar seasonal challenge. I just wrote about turkey pumpkin stew. Your recipe also sounds great.

  4. October 15, 2010 / 3:20 am

    Thanks for visiting my blog and commenting on my pumpkin pie. But man, oh man, would I love a bowl of this pumpkin stew! That coconut milk base sounds just great. I’ll trade a slice of pie for a bowl of stew anyday 😉

  5. October 15, 2010 / 12:38 pm

    This pumpkin and chicken stew looks great!

  6. Mali
    October 15, 2010 / 3:17 pm

    Oh you know I love pumpkin stew in all forms. But with beef is my fav.

  7. October 21, 2010 / 1:09 pm

    This sounds delicious! I love all the spices with pumpkin, it’s like they were always meant to be together! 🙂

  8. November 1, 2010 / 12:53 am

    Pumpkin is for much more than just pie. We did an all pumpkin dinner last year, and it was cool to see how it can be used in different ways. It has definitely gotten warmer here in LA. Fall is acting very strangely…

  9. June 22, 2011 / 4:37 pm

    Wow… very informative. Nice theme too.

  10. Skyy
    May 13, 2013 / 1:09 pm

    Can you tell me where I can find pumpkin. I live in Maryland and checked all the Supermarkets here; even Wegmans but with no success. It’s one of my favorite dishes. Help!

  11. JehanP
    May 13, 2013 / 3:05 pm

    Hi Skyy, I find West Indian Pumpking or Calabaza at the Farmers Market or Latino Market.

  12. Skyy
    May 15, 2013 / 6:03 pm

    Thanks Jehan!