Pumpkin And Chicken Stew - cooking recipe

Ingredients

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

Preparation

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.
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.