Spicy peanut chicken and pumpkin stew

This is a really tasty, hearty dish that satisfies meat-lovers and meat-free eaters alike.

Serves: 4
Time to make: 30 mins

Ingredients

1 cup brown rice
spray oil
2 spring onions, sliced
2 cloves garlic, chopped
5cm piece ginger, finely chopped
300g chicken breast, thinly sliced
2 cups chopped pumpkin
2 courgetteszucchini, summer squashX, chopped
1 teaspoon ground cumin
1 teaspoon ground coriandercilantroX
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
1 fresh chilli or 1 teaspoon chilli flakes
400g can no-added salt diced tomatoes
2 cups reduced-salt vegetable stock
¹/³ cup peanut butter
1 lemon or lime, juice and zest
4 cups baby spinach or kale
3 tablespoons chopped peanuts, to garnish
½ cup fresh coriandercilantroX, to garnish

Instructions

1 Cook rice according to packet instructions.

2 Spray a large pan with oil and set over a medium-high heat. Add spring onions, garlic and ginger and cook, stirring, for 1 minute. Add chicken and cook, stirring, for 4 5 minutes, until browned. Remove from pan and set aside.

3 Spray pan with oil again and add pumpkin and courgette. Stir-fry for 5 minutes. Add spices, tomatoes and stock and bring to a simmer.

4 In a small bowl, mix peanut butter with a little hot water to thin down. Add to stew and cook, stirring, for 2-3 minutes. Add chicken back to pan, along with spinach, lemon zest and juice, and cook until leaves are wilted.

5 Serve stew with rice, garnished with peanuts and coriander.