Healthy and Flavorful Chicken Pumpkin Recipe: A Perfect Fall Dish to Warm Your Soul

Ingredients

•  2 (14.5 ounce) jars diced tomatoes
• 1 tablespoon earthy colored sugar
• 2 tablespoons olive oil
• 1 onion, slashed
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 tablespoon ground coriander
• 1 ½ pounds skinless, boneless chicken bosom, cut into reduced down pieces
• 15-ounce garbanzo beans, depleted and flushed
• 3 pounds new pumpkin, stripped and cut into 3/4-inch blocks
• Salt, or relish
• 1 teaspoon cornstarch
• ¼ cup water

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Cooking Tips:

Step 1:

Set the sluggish cooker to high, and spot the diced tomatoes and earthy colored sugar in the cooker. Mix to join.

Step 2:

Heat the olive oil in a nonstick skillet over medium-high intensity, and cook the onion until softly, mixing, around 10 minutes. Blend in ginger, cinnamon, cumin and coriander; Cook and mix until the flavors discharge their fragrance, for 2 minutes. Mix in the chicken, and cook and mix until the chicken is as of now not pink. Blend the garbanzo beans into the chicken combination, and heat to the point of boiling. Move the blend to the sluggish cooker, and mix in the tomatoes.

Step 3:

Place the pumpkin in a similar skillet, and lessen the intensity to medium. Cook until pumpkin is warmed through and a few pieces are softly seared, around 10 minutes, mixing frequently. Place the pumpkin in the cooker and cover.

Step 4:

Cook stew on high setting for 60 minutes. Decrease the cooker setting to low, and cook until the pumpkin is delicate, 3 to 4 more hours. Season with salt and pepper. On the off chance that the stew appears to be excessively runny, blend the cornstarch in with water in a little cup until smooth, and mix the slurry into the stew. Cook until thickened, for 30 minutes. Decorate with green chili and serve.