Colorful Pumpkin Stew with Chicken

Ingredients

• 3 chicken breast fillets
• 1 untreated lime (juice and zest)
• 1 can saffron strands
• 1 red chili pepper
• 1 Garlic clove
• 6 tbsp Olive oil
• 600 g pumpkin flesh
• 3 Carrots
• 3 stalks leeks
• 3 potatoes
• 1 l chicken broth (homemade or instant)
• 1 tsp freshly grated ginger
• Salt
• black pepper (freshly ground)
• 0.25 tsp ground cumin
• 0.25 tsp ground cinnamon
• 100 g semi-whipped heavy cream
• 2 tbsp chopped coriander leaves

Instructions

1. 1.

   Slice the meat across into thin strips.

2. 2.

   Dissolve saffron in 1 tbsp hot water.

3. 3.

   Wash and slice the chili pepper lengthwise, then dice finely. In a bowl combine lime zest and juice, saffron, chili cubes, pressed garlic, and olive oil; mix in the meat and marinate for 30 minutes.

4. 4.

   Cut pumpkin flesh into ~2 cm cubes. Peel, wash, and cube carrots and potatoes. Wash leeks, trim, and cut white and light green parts diagonally into rings.

5. 5.

   Bring vegetables (except leeks) with broth to a boil, add ginger, return to boil, cover and simmer for about 20 minutes; add leeks after 10 minutes. Season with salt, pepper, cumin, and cinnamon.

6. 6.

   Add the marinated chicken and its sauce to the pot and simmer for another 5 minutes.

7. 7.

   For serving stir in the semi-whipped cream, taste again, and sprinkle with coriander.

8. 8.