Nigella Seed Chicken & Squash Stew
Indian-inspired stew with antihistamine spices, tender chicken breast, and a flavorful squash & onion base.
Servings: 6 servings
Calories: 335.84kcal
Ingredients
- 1 ½ pounds chicken breasts or tenders cut in 1-inch pieces
- 1 large onion finely sliced (about 2 Cups)
- 2 Cups butternut squash in small pieces
- 6 Tablespoons coconut oil or other high-heat oil
- 1 Tablespoon nigella seeds
- 1 teaspoon mustard seeds
- ½ teaspoon fennel seeds
- 1 teaspoon ground turmeric
- ½ teaspoon ground coriander
- 6 cloves fresh garlic
- 2 inches fresh ginger 1 Tablespoons pureed ginger
- ½ Cup water
- 2 teaspoons honey optional
- 2 teaspoons amchur dried unripe mango
- 1 teaspoon sea salt
Instructions
- Chop & mince your butternut squash, onion, garlic, and ginger, and then set aside.
- Heat all your oil over medium heat for about 1 minute, then add the nigella, mustard, and fennel seeds and lower heat to low, cooking for 2-3 minutes, until the spices start to pop.
- Add in your onion and cook for about 7 minutes, allowing the onion to cook down a bit and just start to brown.
- Drop in the ground coriander and turmeric and stir well, cooking for 1 more minute.
- Stir in the minced garlic and ginger and butternut squash, and then raise the heat to medium-low, cooking for about 2 minutes before adding the water. Cook for 15 more minutes, stirring occasionally.
- Add in the chicken and cook with the lid on for 8-10 more minutes, until chicken is almost done, stirring occasionally.
- Stir in the amchur, salt, and honey (if using), and let cook 1 more minute before turning off the heat and serving immediately.
Notes
USING OTHER MEAT. You can use any cut of chicken or other meat you'd like, but you may have to adjust the cooking time.
DIFFERENT SPICES. If you know you don't tolerate one or more of the spices, you can swap them for other low histamine herbs and spices you think would go well. You can use any type of seasoning, but only add them when you'd normally otherwise add the original spice, otherwise they may not taste right.
STORAGE TIPS. To freeze this stew, portion it into air-tight containers and keep for up to six months, reheating for 5 minutes in an oven preheated to 400°F/205°C.
Nutrition
Serving: 1g | Calories: 335.84kcal | Carbohydrates: 22.28g | Protein: 19.37g | Fat: 22.28g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Cholesterol: 99mg | Sodium: 378.44mg | Fiber: 4g | Sugar: 5.28g