West AfricanMedium · Hot
Spiced Chicken and Pumpkin Stew
Chicken thighs braise in a deep, fragrant sauce of tomato, yellow onion, and ginger until the meat falls and the pumpkin has soaked up every bit of flavor around it. Warm and substantial, this stew carries the kind of heat that comes from patience — the sort of bowl you bring to the table and let everyone reach into together.
Prep
15 min
Cook
35 min
Rest
5 min
Total
55 min
Method
Season the chicken
1
Combine paprika, salt and black pepper in a small bowl. Pat chicken thighs dry with paper towels, then rub all over with the spice mixture. Let sit at room temperature for 10 minutes.
Build the sofrito
2
Heat sunflower oil in a Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
3
Working in batches, sear the seasoned chicken thighs skin-side down for 5 minutes until golden and crispy. Flip and cook 2 more minutes. Remove and set aside.
4
In the same pot with the chicken fat, add sliced yellow onion and cook for 8 minutes, stirring occasionally, until deeply golden and softened.
Braise the stew
6
Return the seared chicken to the pot, Nesting them into the caramelized onion base.
8
Pour in tomato sauce and water. Sprinkle cumin, turmeric and cayenne over everything. Stir gently to combine.
9
Pour in tomato sauce and 2 cups of water. Sprinkle cumin, turmeric and cayenne over everything. Stir gently to combine.
Finish and serve
12
Ladle into a wide communal bowl and bring to the table while still bubbling. Serve with white rice or crusty bread for scooping.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -3
Calories
641
per serving
High in protein · 53gLow sugar · 14gLow saturated fat · 7g
Protein
53g
Carbs
38g
Fat
32g
Sat. fat
7g
Fiber
7g
Sugar
14g
Sodium
1317mg
Dairy FreeGluten FreeDiabetes FriendlyHeart HealthyAnti InflammatoryHigh ProteinModerate FatComplex Carbs
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
D
Environmental impact
High impact
A–E · lower is better · includes estimates
kg CO2e
2.0
per serving
DCarbonAEU all-round· carbon sets the grade
Water
1.1m³
Land
77Pt
Runoff
0.3g P
chicken thighs, skin-on drives 81% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
5
Sweet
5
Salty
4
Sour
1
Bitter
4
Spicy
Textures
CrispyTenderSilkyCreamy
Aromas
SmokyCaramelizedSpicyHerbalSavory
Kitchen Equipment
Primary Tool
Dutch OvenCounter FootprintMedium
Safety & Storage
Cooking Temperature
Chicken thighs must reach an internal temperature of 165°F (74°C) to ensure food safety. Use a meat thermometer to verify doneness before serving.
Cross Contamination
Raw chicken juices can contaminate other ingredients. Use separate cutting boards for raw meat and vegetables. Wash hands thoroughly with soap after handling raw chicken.
Handling
The spice rub on the chicken should be applied just before cooking, not left at room temperature for extended periods. The 10-minute rest specified is acceptable.
Storage
Leftover stew must be refrigerated within 2 hours of cooking and consumed within 3-4 days. Reheat to 165°F before serving again.
Allergen Warning
While this recipe contains no common allergens, tomato sauce and paprika may contain trace amounts of sulfites as preservatives in some commercial products. Check labels if sulfite sensitivity is a concern.
Pro Tips
Technique
Never rush the onion layer — eight minutes of slow cooking until they're golden and soft is what makes this stew taste like it came from a grandmother's kitchen, not a weeknight shortcut. And always sear your chicken skin-side down first; that crispy golden fat is the flavor foundation everything else builds on.
Substitution
No pumpkin? Butternut squash works exactly the same, same sweet earthiness. Want to stretch this for more people? Drop thick cod pieces into the broth during the last ten minutes of simmering — they absorb all that spiced tomato base and become something extraordinary.
Storage
This stew tastes even better the next day when the spices have married into the broth. Store in an airtight container up to four days, and add a squeeze of fresh lemon when you reheat to bring back that brightness.
From the chef
This is the stew I make when the whole Raval gathers outside my door on a Sunday afternoon, when I need one pot to feed ten hungry people and still have room for seconds. The pumpkin softens into the caramelized onion broth while the chicken braises low and slow, and by the time I squeeze lemon over everything, the whole kitchen smells like every grandmother's kitchen in Dakar — cumin, cayenne, and that deep tomato richness that makes everyone lean closer to the bowl. Nobody eats alone from this pot.
TagsChickenPumpkinOne PotSpicedComfort FoodWeeknight Dinner
Source: generated · May 30, 2026