Chicken And Butternut Squash Stew With Parsley Pesto

• 1 teaspoon vegetable oil
• 2 teaspoons cumin seeds
• 1 vegetable bouillon cube
• 1/2 head savoy cabbage chopped
• 1 leek trimmed and sliced
• 1 butternut squash peeled, seeded and cubed
• 1 pound red potatoes peeled and diced
• 1 pound boneless, skinless chicken breast halves cut into bite-size pieces
• 2 tablespoons pumpkin seeds
• 3/4 cup parsley leaves roughly chopped
• 2 tablespoons grated Parmesan cheese
• 1 pinch 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 bouillon cube, cabbage, butternut, red potatoes, chicken, pumpkin seeds, parsley, parmesan cheese, ground nutmeg

Taken from www.yummly.com/recipe/Chicken-and-Butternut-Squash-Stew-With-Parsley-Pesto-1412288 (may not work)