Butternut squash, chicken and chorizo stew

The light sprinkling of cayenne makes this dish a great winter warmer. Use chicken thighs or breasts or a mix of both for a really delicious dinner.

Enjoy with pitta bread or rice, or both – if you’re feeling particularly carbs-y.


Serves 2-3
2 large or 3 medium sized chicken breasts (or 4/5 chicken thighs)
5-6 shallots
4 tomatoes
1/4 chorizo sausage
1 red pepper
1 butternut squash
Sundried tomato purée
Chicken stock
White wine
Smoked paprika
Cayenne pepper
Bay leaf
Spring onion to garnish (optional)


1. Chop the chicken into small pieces, and lightly flour. Slice the chorizo into chunks and fry in a little oil. Peel and slice the shallots, or leave them whole. Add the chicken and shallots to the pan and fry the chicken until it is whitened rather than browned.

2. Skin and chop the peppers and add to the pan to soften. Add the chunks of butternut squash and leave on a low heat.

3. Next, peel the tomatoes and blitz in a food processor or use a hand blender until they are mostly liquid.

4. Add the white wine, tomato juice, squirt of tomato purée and chicken stock to the pan and reduce to a low simmer. You need about half a pint of chicken stock or enough liquid to just cover the chicken and vegetables.

5. Add the herbs – bay leaf, tarragon, sage, smoked paprika at half tea spoons each and sprinkle of cayenne to taste depending how spicy you like it.

6. Transfer to the oven and cook for another hour – hour and a half on gas 3/150 degrees depending on your oven. It’s ready when the squash is melting into the sauce and the chicken is falling apart.

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