Chicken And Butternut Squash Stew With Parsley Pesto - cooking recipe

Ingredients

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

Preparation

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.
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.