Chicken stew with pumpkin fritters

Prep time
15min
Cook time
80min
Serves
6

Ingredients:

Ingredients:
  • 30ml oil
  • 1kg chicken soup pieces
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 red pepper, finely chopped
  • 5ml ground cumin
  • 1 red chilli, chopped
  • 4 cups chicken stock
  • 3 tomatoes, chopped
Pumpkin fritters
  • 375ml flour
  • 10ml baking powder
  • 1ml salt
  • 1ml onion powder
  • 1ml cinnamon
  • 1ml nutmeg
  • 2 eggs
  • 200g pumpkin, cooked and mashed
  • 125ml milk
  • 20g butter, melted
  • oil to deep-fry

Method:

  • Heat oil in a large saucepan over medium heat and brown the chicken in batches. Remove and set aside.
  • Add onion, carrots and pepper to the same pot. Cook, stirring until soft. 
  • Return the chicken to the pot and add the rest of the ingredients. Simmer for 20 minutes.
  To make the fritters:
  • Mix the first six ingredients for the fritters in a bowl. 
  • Whisk the eggs, pumpkin, milk and butter in another bowl. Add the dry ingredients and mix until smooth. 
  • Drop tablespoonfuls of the dough into hot oil and cook until golden.
  • Serve the fritters with the stew.
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