Pumpkin And Chicken Stew

• 2 tbsp olive oil
• 12 oz chicken, diced
• 1/2 lb spring onions, trimmed and cut into pieces
• 2 None red bell peppers, deseeded and chopped
• 1 None green chili, deseeded and chopped
• 1 lb pumpkin flesh, cubed
• 2 cups vegetable stock
• 5 sprigs fresh thyme, leaves picked and chopped, plus extra leaves to garnish
• 1 tbsp cornstarch, mixed with 2 tbsp water to make a slurry
• 1-2 tbsp balsamic vinegar
• None None whole wheat bread, to serve

1. Heat 1 tbsp oil in a frying pan, add chicken and saute for 5-6 mins until lightly golden on all sides. Remove from pan and set aside.
2. Heat remaining oil in a saucepan, add spring onions, peppers, green chili and pumpkin. Saute, stirring frequently, for 10 mins. Add stock, chicken and thyme. Bring to a boil, reduce heat and simmer for 10 mins. Add cornstarch slurry and cook for 2 mins. Add vinegar and season to taste. Garnish with reserved thyme leaves. Serve with bread.

olive oil, chicken, spring onions, red bell peppers, green chili, pumpkin flesh, vegetable stock, thyme, cornstarch, balsamic vinegar, whole wheat bread

Taken from recipes-plus.com/api/v2.0/recipes/17284 (may not work)