3 pumpkin peeled, cut into chunks
190g bag spinach
1 tbsp sunflower oil
8 chicken thighs, skinless and boneless
500ml low FODMAP chicken stock
For the spice paste
1 red chili, chopped
1 tsp paprika
thumb-sized piece ginger, grated
400g can tomatoes
2 preserved lemons, deseeded and chopped
pumpkin seeds, toasted
2-3 preserved lemons, deseeded and chopped
4 gluten free naan bread, warmed
Serves - 6
Put all the paste ingredients in a food processor and blend until very finely chopped. Set aside until needed.
Put the spinach in a large colander in the sink and pour boiling water over it to wilt the spinach. Leave to steam-dry.
Return the saucepan to the heat (no need to wash it first), then add the oil, followed by the spice paste.
Fry the paste for about 5 mins until thickened, then add the chicken.
Fry for 8-10 mins until the chicken starts to colour. Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.
Check the chicken is cooked by cutting into one of the thighs and making sure it’s white throughout with no signs of pink.
Season with black pepper, then add the pumpkin. Leave to simmer for a further 5 mins.
Meanwhile, roughly chop the spinach and add to the stew.
At this point you can leave the stew to cool and freeze for up to 3 months, if you like.
Scatter over the pumpkin seeds and preserved lemons, and serve with warm gluten free naan bread on the side.
Recipe adapted from: Good Food