Chicken And Butternut Squash Stew With Parsley Pesto

• 1 tsp vegetable oil
• 2 tsp cumin seeds
• 1 None vegetable or chicken bouillon cube
• 1/2 head Savoy cabbage, chopped
• 1 None leek, trimmed and sliced
• 1 None butternut squash, peeled, seeded and cubed
• 1 lb red potatoes, peeled and diced
• 1 lb boneless, skinless chicken breast halves, cut into bite-size pieces
• 2 tbsp pumpkin seeds
• 3/4 cup roughly chopped parsley leaves
• 2 tbsp grated Parmesan cheese
• Pinch None ground nutmeg

1. Heat the oil in a large Dutch oven, add the cumin seeds and cook for 1-2 mins until fragrant. Add 6 cups water and the bouillon cube and bring to a boil. Add the cabbage, leek, squash and potatoes, season with salt and pepper and return to a boil. Reduce the heat and simmer for 15 mins until the vegetables are just tender. Add the chicken and simmer for 12-15 mins until cooked through and flavors have blended.
2. Meanwhile, toast the pumpkin seeds in a dry skillet for 2-3 mins, stirring. Transfer to a blender or food processor. Add the parsley, Parmesan, nutmeg and 3 tbsp water and process until smooth. Drizzle the pesto over the stew and serve.

vegetable oil, cumin seeds, vegetable, savoy cabbage, butternut squash, red potatoes, chicken, pumpkin seeds, parsley leaves, parmesan cheese, ground nutmeg

Taken from recipes-plus.com/api/v2.0/recipes/16769 (may not work)