As the leaves turn golden and the air grows crisp, there's nothing more comforting than a warm, hearty stew. This Everyday Autumn Stew with Zucchini, Pumpkin, and Chicken is the epitome of seasonal comfort food. It brings together the gentle sweetness of pumpkin, the delicate flavor of zucchini, and tender chicken in a rich, savory sauce seasoned with aromatic spices. It's a simple, one-pan meal that’s both incredibly delicious and nourishing, perfect for a cozy weeknight dinner.
Zucchini, Pumpkin, and Chicken — An Everyday Autumn Stew
Ingredients for the Autumn Zucchini, Pumpkin, and Chicken Stew
- 350 g chicken fillet
- 15 g ghee (clarified butter)
- 80 g onion
- 250 g zucchini
- 250 g pumpkin
- 130 g adjika from zucchini (a spicy vegetable paste) or tomato puree
- 2 tsp khmeli-suneli (a traditional Georgian spice blend)
- 1 tsp sweet paprika
- vegetable oil, salt, pepper
- fresh herbs to taste
How to Make Zucchini, Pumpkin, and Chicken Stew
In a non-stick skillet, melt the ghee (clarified butter) and add a little vegetable oil for frying. Ghee is an excellent product for making delicious dishes; it doesn’t burn, which is why it’s considered indispensable in Indian cuisine.
Melting ghee
Wash the chicken fillet and pat it dry with a paper towel. Cut the meat across the grain into small cubes, place them in the hot skillet, and fry over high heat.
Frying pieces of chicken fillet in a pan
Once the fillet has set—turned white and slightly browned—add the finely chopped onion. Instead of a regular onion, you can use leeks or shallots. In spring and summer, the white part of green onion stems works well.
Continue to fry the meat with the onion until the onion becomes translucent.
Adding onion to the pan
Peel the zucchini and pumpkin and remove the seeds. Dice the vegetable pulp into small, evenly sized cubes. Add the chopped vegetables to the skillet.
The type of pumpkin matters; some varieties are better for stewing as their flesh doesn’t fall apart during cooking.
Adding pumpkin and zucchini
Next, add homemade adjika (a spicy vegetable paste) from zucchini or tomato puree. Instead of ready-made sauces, you can blend a couple of ripe tomatoes until smooth.
Adding homemade zucchini adjika or tomato puree
Cook the stew over low heat, stirring occasionally. About 15 minutes before it’s done, add khmeli-suneli (a traditional Georgian spice blend), sweet paprika, salt, and pepper to your taste.
Cooking the stew over low heat, adding spices 15 minutes before it's ready
Sprinkle the finished stew with fresh herbs, stir, heat through, and remove from the stove. For herbs, I recommend celery and parsley if you prefer a neutral taste. Fresh basil or cilantro will give the dish a unique flavor.
Adding herbs, heating the stew for a couple of minutes, and removing from heat
Serve the everyday autumn stew of zucchini, pumpkin, and chicken with fresh bread or a flatbread.
The autumn zucchini, pumpkin, and chicken stew is ready!
And there you have it – a beautiful bowl of autumn goodness that's sure to warm you from the inside out. This stew is wonderfully versatile; serve it with a slice of crusty bread to soak up the delicious sauce, or add a dollop of sour cream or Greek yogurt for a creamy finish. It also tastes even better the next day, making it perfect for meal prep. We hope this recipe brings a touch of seasonal warmth to your table. Enjoy every spoonful!
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